mediteranian roast cod loin with roast cherry tomatoes

Recipe by theblackspot

  • Time needed: 25 minutes
  • Calories per serving: approx 270 per person. without the salad.
  • Servings: 2.
  • Difficulty: 2
  • Rating: 5.00 based on 6 reviews

Roast cod smothered in basil olive citrus marinade. Zesty tasty simple filling plate of food. Great with a salad, or minted peas.


• 260g Cod loin x2
• 10 black olives
• 2 tsp green pesto
• 1/2 tbs olive oil
• Zest from 1 lemon
• Juice from 1/2 lemon
• 2-3 cloves of garlic
• string of cherry tomatoes on the vine
• Salt & pepper


Pre heat the oven to 180°fan.
Put the garlic salt and coarsely ground black pepper in a pestle and mortar and pulverise it. The salt acts as an abraisive, making the garlic into a smooth paste.
Toss in the olives (pitted,otherwise the stones won't make this work) and continue to destroy.
Add in the pesto, olive oil, lemon zest & juice, stir, bruise, bash etc

Top the cod pieces with the mix. Rubbing a little underneath. Put the cod in a roasting pan, lay the vine tomatoes alongside, and place in the oven.
Roast for 20 minutes while you make a salad.

Mine was coz lettuce, peas boiled and cooled, nice peppers and mint. Dressed with lemon juice.

Enjoy with a good glad of red...

6 reviews for “mediteranian roast cod loin with roast cherry tomatoes”

  • review by:

    I love this recipe and tried it once. I will definitely try this once again but I am interested in having more new type of food.

  • review by:

    This was my 1st official BSD recipe which I cooked last night. Very easy to do and quick to cook which ticks all sorts of boxes for me, hubby & I are foodies but I am not tied to my kitchen. It was very tasty & I was able to use ingredients I already had (fish in freezer). Will deffo cook again, possibly with hake as I seem to have a lot of that.

  • review by:

    what a lovely mix of tastes & flavours, a beautiful meal worthy of a top class resteraunt. Many thanks

  • review by:

    Loved this- fast and delicious. Good on a bed of courgette spirals.

  • review by:

    This was amazing. A little salty but that may have been my fault!!!! The pesto mix would be great on anything- chicken, pork, prawns. Will probably make a batch of it up to liven up dull dinners.
    Thank you so much for this recipe suggestion.

  • review by:

    Lovely, just had this tonight. The crust is lovely and my partner didn’t realise it had olive and pesto in ( he isn’t keen on them usually) I halved the oil and used the other half to roast off the tomatoes with some courgettes, leeks and carrots.. Yum yum

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