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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.

A picture of Delia's One Is Fun!

This recipe is from Delia's One Is Fun!. Serves 1

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  • method
  • Ingredients


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.


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)
2 tablespoons olive oil


You will also need a small baking sheet or fireproof gratin dish.

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