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Roasted Cod

Roasted Cod

With Mini Roast Potatoes & Tomato and Samphire Salsa
4.0(6.3k)
Michael Steadman
Michael SteadmanUpdated on April 02, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
331 kcal
Protein
: 
27g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450

Potatoes

125

Baby Plum Tomatoes

1

Red Onion

1

Garlic Clove

12

Red Wine Vinegar

(Contains: Sulphites)

2

Cod Fillets

(Contains: Fish)

1

Dukkah Mix

40

Samphire

Energy (kcal)331 kcal
Energy (kJ)1385 kJ
Fat5 g
of which saturates1 g
Carbohydrate49 g
of which sugars8 g
Protein27 g
Salt0.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Medium Saucepan
•Chopping Board
•Knife

Instructions

PDF
Start Your Potatoes
1

Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Pop the potatoes on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread them out in a single layer. Roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.

Prep
2

Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Start the Salsa
3

Heat a splash of oil in a medium saucepan over a medium high heat. When hot, add the sliced onion, garlic, vinegar and a pinch of sugar. Place a lid on the pan. Cook gently until the onions are really nice and soft, 10 mins. Add a splash of water to help soften the onions. Stir occasionally, ensuring the onions don't stick to the bottom of the pan.

Cook the Cod
4

Put the cod fillets on a lined baking tray. Season the cod with salt and pepper. Coat the top of the cod with the dukkah. IMPORTANT: Wash your hands after handling raw fish. Drizzle the cod with oil and roast on the middle shelf for 7-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finish the Salsa
5

Next add the halved tomatoes and samphire to the pan with the onion. Cook until they start to soften and break down, 3-4 mins. Take off the heat and set aside until ready to serve.

Serve
6

Share the potatoes between your plates and top with the roasted cod. Spoon the salsa on the side. Enjoy!

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