Roast Cod with
Black Olive Crust

You can use any chunky white fish for this recipe. Serve this dish with a large salad of mixed leaves and herbs and a bowl of steamed wild and brown rice, sprinkled with plenty of chopped parsley.

  • Gluten Free
  • Lactose Free
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 6


  • ½ small organic onion, finely chopped
  • 4 tablespoons cold pressed extra virgin olive oil plus extra for drizzling
  • 1 large organic garlic clove, crushed
  • 170g / 6oz stoned (pitted) black olives in oil, not vinegar, very finely chopped
  • 55g / ½ cup organic ground almonds
  • Freshly ground black pepper and sea salt (optional)
  • 6x170g / 6oz cod or hoki fillets, boned and skinless


Preheat the oven to 200°C/400°F/Gas Mark 6.

Make the olive topping first. Cook the onion in 3 tablespoons of oil until soft. Add the garlic and cook for another 2-3 minutes but do not let the ingredients burn. Mix the olives with the ground and chopped almonds, stir in the onion mixture and season to taste.

Place the fish fillets on a greased tray or sheet and brush with the remaining oil. Spoon the olive mixture on top of each fillet and press lightly. Bake in the oven for about 15 minutes, depending on the thickness of the fillets, and then serve immediately.

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