Return to listing

Provençale Crusted Cod with Provençale Tomatoes

This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.

 Provençale Crusted Cod with Provençale Tomatoes

  Serves 1

 1 piece of cod or fresh haddock weighing 6-8 oz (175-225 g)
 2 medium ripe red tomatoes
 2 tablespoons breadcrumbs
 1 level tablespoon fresh chopped herbs (a mixture of parsley, thyme and tarragon – or if these are not available use ½ level teaspoon dried thyme, ½ level teaspoon dried tarragon and 1 tablespoon parsley)
 1 clove of garlic, crushed
 grated zest of half a lemon
 juice of half a lemon
 2 tablespoons olive oil
 a little extra oil
 salt and freshly milled black pepper
Oven temperatures and Conversions
Click here for information
You will also need a small baking sheet or fireproof gratin dish.

This recipe is taken from Delia Smith's One is Fun!


First of all pre-heat the grill, then in a basin simply mix the breadcrumbs, herbs, garlic and lemon zest with half the lemon juice and the 2 tablespoons of olive oil until thoroughly blended.

Then season well with salt and freshly milled pepper. 

Next oil a small baking sheet or fireproof gratin dish, then place the fish on this along with the tomatoes cut into halves.

Now spread two-thirds of the breadcrumb mixture over the fish, pressing it firmly into the flesh.

Spoon the rest over the tomato halves. 

Sprinkle a few more drops of olive oil over everything, then place the whole lot under the grill – at the position furthest away from the heat – and grill for 10-15 minutes or until the fish is cooked and the crust is crisp. 

Serve straight away with the rest of the lemon juice sprinkled over the fish.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Italian Baked Fish Serves 4

Italian Baked Fish

Four pieces of any white fish can be used for this dish, though my own personal choice is cod steaks on the bone.

Oven-roasted Fish with Potatoes and Salsa Verde Serves 2-3

Oven-roasted Fish with Potatoes and Salsa Verde

This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment.




Popular topic
Latest post
Ask Lindsey... For Anna
12 Feb 2016 10:40
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? pastry
14 Feb 2016 01:47
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by