Mediterranean Crusted Cod with Roasted Cherry Tomatoes

Tender, bursting cherry tomatoes and lemon couscous accompany Ainsley Harriott's baked cod with chilli and fresh parsley
By Ainsley Harriott
Mediterranean Crusted Cod with Roasted Cherry Tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 large cloves garlic, crushed
  • pinch of dried red chilli flakes
  • 1 tbsp chopped flat leaf parsley
  • 4 tbsp olive oil
  • four 200g cod fillets, skinned and boned
  • 2 lemons
  • 2 small vines of baby cherry tomatoes
  • 4 large sprigs fresh rosemary
  • green salad, to serve

For the couscous:

  • 400 g quick-cook couscous
  • 1 tbsp chopped flat leaf parsley
  • squeeze of lemon juice
  • 2 spring onions, finely chopped
  • 4 tbsp olive oil


1. Preheat the oven to 220°C/gas 7. Place the garlic in a bowl with the chilli flakes, parsley and half of the olive oil. Season and mash into a paste.

2. Place the cod fillets in a shallow dish. Spread the garlic mixture all over the cod, cover and leave in the refrigerator to marinate for between 10 minutes and 4 hours, to allow the flavours to combine.

3. Trim the lemons, cut them into thin slices and carefully remove any pips. Divide the slices into four portions, place in a large ovenproof dish and sit a piece of cod on top of each portion. Place the cherry tomato vines alongside and tuck in the rosemary sprigs.

4. Drizzle the remaining olive oil over the tomatoes and rosemary, then bake in the preheated oven for 10 minutes, until the cod is just tender and the tomatoes are warmed through and just beginning to burst.

5. Meanwhile, make the couscous. Follow the cooking instructions on the packet. Mix the parsley, lemon juice, spring onions and olive oil into the cooked couscous.6. Serve the fish at once with the lemon couscous and a fresh green salad.

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