Semolina Dusted Cod

This super fresh cod was landed on the East Coast and bought from the brilliant Company Shed on West Mersea Island (one of the best fishmongers and restaurants in Essex). It was delicious just lightly dusted with semolina and quickly baked in the oven with some salt and pepper. Serve with some healthy chips, peas and tartare sauce...


  • Cod Fillets (skin on)
  • Handful Semolina
  • Salt & Pepper
  • Olive Oil
  • Parsley & Chives (to serve)
  • Red Onion Dressing (to serve)

If your fishmonger is as nice as ours, he’ll be really happy to fillet a lovely piece of white fish for you…

Pre-heat the oven to 190˚c and line a baking tray with some greaseproof paper… brush the paper with a tiny amount of Olive Oil

Put a couple of handfuls of Semolina on a large plate, and season really well with Maldon Salt and Black Pepper.  Mix the seasoning into the Semolina

Lightly dust the Fish with the Semolina, patting the Semolina in a little so that the whole fillet is evenly covered

Place each piece of Fish (skin side down) on the banking tray and very very lightly, brush with a little Oil

Bake for 7 – 10 minutes (or until the fish is just starting to flake, but is still very moist – don’t overcook it)

Serve with some chopped fresh Chives and Parsley and some Red Onion Dressing

[To make the Onion Dressing, mix 1 tbsp Olive Oil, 1 tsp Dijon Mustard, the juice of half a Lemon and a quarter of a very finely diced Red Onion... use as a kind of salsa]

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