Recipe

Chunky Mediterranean Black Cod Tray Bake

Serves 2

25 Minutes

Rich, buttery black cod paired with vibrant Mediterranean flavours for an easy yet impressive midweek dinner. Chunky red peppers, juicy cherry tomatoes, olives, garlic and fresh parsley roast alongside the fish, creating a light, rustic tray bake bursting with colour and flavour. Finished with lemon and olive oil, this simple one-tray recipe lets the delicate, melt-in-the-mouth texture of black cod truly shine. Perfect served with crusty bread, potatoes or a fresh green salad.

Ingredients

Cooking Instructions

Ingredients

2 black cod (sablefish) fillets
1 large red pepper, roughly chopped (chunky pieces)
10–12 olives (black + green), halved or roughly chopped
2 cloves garlic, roughly chopped (not minced)
1 handful cherry tomatoes, halved
1 big handful fresh parsley, roughly chopped
Juice of ½ lemon
2–3 tbsp olive oil
Salt & black pepper

Cooking Intructions

1. Make the chunky mix: In a bowl, combine everything except the fish. Don’t overmix—it should stay coarse and chunky, not saucy.
2. Tray setup: Lightly oil a baking tray and place the 2 cod fillets on it.
3. Assemble (key step): Spoon the mixture around the fish, not fully coating it. You can put a little on top, but mostly keep it surrounding so it roasts rather than steams.
4. Bake: Cook for 12–15 minutes until: fish flakes easily peppers have softened but still hold shape tomatoes have just started to burst
5. Finish: Small extra squeeze of lemon Drizzle of olive oil Optional extra parsley