Baked Cod with Sweet Potato and Chorizo Hash is a delicious and filling meal that’s super colourful and tastes fantastic. Perfect for warmer evenings.
So you know I’m a huge fan of massive curries and warming casseroles, and that I’d eat pasta until it’s coming out of my ears.
But, I love fish too, and also very much appreciate a lighter meal.
This Baked Cod with Sundried Tomato Breadcrumb Topping served with a tasty Sweet Potato Hash is brilliant.
Baked Cod Topped with Sundried Tomato and Breadcrumbs is gorgeous. So easy to make, so much flavour, and the awesome tomato and basil smell is so appetising.
This Recipe for Baked Cod with Breadcrumbs is easy to follow, ready in about 30 minutes, and a fantastic family meal or date night treat.
Crumb Topping for Oven Baked Cod
A Breadcrumb Topping for Cod is often fairly simple. And there’s absolutely nothing wrong with Oven Baked Cod with Breadcrumbs. It’s easy, delicious and cheap.
But, this Crumb-topped fish is a little bit different.
The base of the Breadcrumb crust is sundried tomatoes.
The tomatoes are mixed with basil, salt and pepper, and oil for an almost pesto-type topping. Then, breadcrumbs are stirred in to create a thicker paste, which bakes to form a crispy Crumb Topping.
It’s a summery twist on a classic Baked Cod in Breadcrumbs and it tastes fabulous.
Can You Use Store-Bought Breadcrumbs?
Absolutely.
If you’ve got a food processor or a stick blender with a processor attachment, making breadcrumbs at home is super simple.
Just tear up a slice of white sandwich bread and blitz it for about 30 seconds until it’s fine crumbs.
You can use brown bread, or best of both, but I always think that white has a better texture.
If for any reason you don’t want to make your own, store-bought breadcrumbs are fine. I’d say that you probably need around 30-40g to thicken the paste.
How Do You Get Breadcrumbs to Stick to Baked Cod?
For a traditional breadcrumb recipe, you need to use an egg wash or dip your fish flour, then egg, then breadcrumbs.
Because this sundried tomato crumb topping is a paste, it’s fairly sticky and will stick to the fish easily. Just thickly spread the paste onto the top of your cod before baking.
Can You Make Baked Cod with Frozen Cod?
Yes, I often make this Baked cod recipe with frozen fillets, as we usually have a bag in our freezer.
The only issue is the breadcrumb topping. It might not stick as well to frozen fish, so I recommend either defrosting your fish, or part baking, before removing it from the oven and spreading the paste on for the last 15 minutes or so of the cooking time
Should You Flip Baked Cod?
No, you don’t need to flip baked cod.
If I was cooking cod alone, I’d usually wrap it lightly in foil with some salt and pepper and maybe some lemon juice and butter.
But, when cooking Baked cod fillets with a crumb topping, you don’t need to flip them.
Fresh fillets should be cooked after 15-20 minutes, depending on their thickness.
Should You Cover Baked Cod?
If for any reason your cod takes much longer to cook, and your topping starts to brown, lightly covering it in foil can keep it cooking, and prevent burning.
But, usually, you shouldn’t need to cover your Baked cod with tomato.
Can You Reheat Baked Cod?
As long as the cod is in date, you can reheat it up to four days later.
Just be sure to keep it in a sealed container in the fridge, and to heat it thoroughly. I’d recommend sprinkling with a little water, and heating up in the oven, covered in foil so that the top doesn’t burn.
Always make sure the centre is piping hot before serving.
Is Baked Cod Healthy?
Yes, baked cod is very healthy. This Baked Cod and Chorizo and Sweet Potato Hash is a nutritious dinner with plenty of veggies.
What is Hash?
Hash is basically bubble and squeak. Perhaps a lumpier version, depending on how you have your bubble and squeak.
An Easy hash recipe is a great way to use up leftover veggies from Sunday lunch, and I especially love a Leftover Christmas Dinner Hash with chopped-up pigs in blankets, roast parsnips, carrots, and potatoes.
Potato hash is also a super simple side dish, with loads of flavour and plenty of veg.
Hash with chorizo is even better as the chorizo gives it this gorgeous spicy flavour that works fantastically with cod.
However, if you wanted a healthier Sweet potato hash recipe you could skip the chorizo, or use less of it, as it’s a fairly fatty addition. You can also skip the white potatoes and use extra sweet.
What’s in Sweet Potato Hash?
This recipe for sweet potato hash with chorizo is super simple.
It’s basically sweet potatoes, white potatoes, some frozen veg and a splash of oil, or a few sprays of cooking spray. You don’t need any extra oil if you are using chorizo, as it releases plenty of its own.
Sweet potato and chorizo hash is made by simply frying all of your ingredients in a pan until the veg is cooked through, and the potatoes are crispy on the outside.
When I make Chorizo sweet potato hash, I boil the potatoes for a few minutes first, to make sure they are fluffy in the middle even when the edges start to crisp. Beautiful!
Baked Cod with Sweet Potato Hash
Ingredients
For the Baked Cod
- 4 Cod Fillets
- 100 g Sundried Tomatoes
- 10 g Fresh Basil (Roughly chopped)
- 1 Slice White bread
- Pinch Salt and pepper
- 1 Tablespoon Cooking Oil
- 1 Tablespoon Lemon Juice
For the Sweet Potato Hash
- Cooking Spray or oil
- 200 g Chorizo (Peeled and sliced)
- 1 Large Sweet Potato (Peeled and chopped into 1-2cm chunks)
- 2 Medium White Potatoes (Peeled and chopped into 1-2cm chunks)
- 100 g Frozen Peas
- 100 g Frozen Corn
Instructions
For the Fish:
- Preheat the oven to 180 degrees (fan assisted) and grease or line a baking tray.
- Rip the bread into chunks and use a food processor to blitz into fine breadcrumbs, tip into a bowl, and put to one side.
- Add the sundried tomatoes, basil, a pinch of salt and pepper, lemon, and the oil, to the food processor and blitz until the mixture is a paste.
- Stir in the breadcrumbs to thicken the paste.
- Spread this paste on to the top of the cod fillets, carefully place on the baking tray and bake for around 20 minutes, until the fish is cooked through and the topping is crispy.
For the Hash:
- Bring a pan of salted water to the boil and add the sweet and white potatoes.
- Boil for 5 minutes, drain and leave to one side.
- Gently heat the oil in a large frying pan or wok.
- Add the chorizo and fry for 5 minutes until it’s started to release its oils.
- Add the potatoes and fry for 10 minutes, stirring regularly, until the outsides are golden brown.
- Stir in the frozen peas and corn and cook for a further 5 minutes until they are hot, and the edges of the potatoes are starting to crisp.
- Serve straight from the pan and top with the baked cod fillets fresh from the oven.
Notes
- You can use about 30-40g of store-bought breadcrumbs if you prefer.
- If using frozen cod, part bake slightly first, so that the breadcrumb topping sticks.
- For extra flavour, add cherry tomatoes to the hash with the peas and corn.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
