RECIPE: Herb Crusted Cod

RECIPE: Herb Crusted Cod

HERB CRUSTED COD with tomato olive ragout


  • 4 each Ling cod, Pacific cod, Atlantic cod or Sablefish portion
  • 2 oz panko bread crumbs
  • 2 oz fresh dill, torn
  • 2 oz fresh chive, sliced
  • 4 oz Kalamata olives, pitted
  • 8 oz gem tomato, split in half
  • 2 each lemon, zest and juice
  • 4 oz sun-dried tomato pesto
  • 2 oz olive oil


  1. Open the seal on the vacuum sealed package and defrost the seafood slowly in the fridge.
  2. Rub olive oil all over cod and season with salt and pepper. Top one side of the cod with panko.
  3. In a preheated oven at 350 degrees, bake cod for 8-10 minutes on a baking sheet.
  4. For the ragout, combine tomatoes, olives and toss in sun-dried tomato pesto and zest and juice of lemon.
  5. Warm up the ragout in the oven for 3-4 minutes on the same baking sheet while the cod is resting.
  6. Place the ragout on the bottom of the plate and top with cod.
  7. Garnish with fresh herbs and olive oil.

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