Herb Crusted Cod with Provencial Vegetables

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For the cod

1 thick slice stale bread, crusts removed

large bunch parsley

zest and juice from 1 lemon

1 tbsp olive oil

2 cod fillets, about 175g/6oz each

For the provincial vegetables

1/2 large eggplant cubed

1 large red peppers cubed

1/2 clove of garlic

1/2 tbsp olive oil

1/4 tsp Herbes de Provence

1/4 tsp sea salt

1/4 tsp black pepper



Directions for Herb Crusted Cod with Provencial Vegetables

  1. Heat oven to 190C
  2. Tear the bread into pieces and put in a food processor with the parsley and lemon zest into crumbs
  3. Lightly brush the fish with oil, then press on the crumbs.
  4. Place chopped eggplant, red pepper and whole garlic cloves in a large ziploc and coat with olive oil, Herbes de Provence, salt and pepper. Seal and shake well to combine.
  5. Lightly oil a PYREX baking dish, and pour vegetables on the tray and spread out so that they are in an even layer
  6. Bake for 15 mins
  7. Remove from oven add the cod in. Bake for another 10-12 mins.
  8. Garnish with fresh chopped parsley.