Zesty roast salmon & cod

Zesty roast salmon & cod

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Ready in 45 minutes, plus 1-2 hrs marinating


Serves 8
Roasting is a foolproof way of cooking fish. This salmon dish stays sweet and moist – a great main for a dinner party

Nutrition and extra info

  • Healthy


  • kcal407
  • fat21g
  • saturates3g
  • carbs15g
  • sugars0g
  • fibre2g
  • protein41g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 800g thick skinless boneless salmon fillet, cut into 8
  • 800g thick skinless boneless cod loin, cut into 8



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 orange, zest and juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 85g raisin
  • 3 red pepper, halved, seeded and each half cut into 3
  • 3 orange pepper, halved, seeded and each half cut into 3



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 50g pine nut
  • large handful flatleaf parsley, roughly chopped


  1. Place the fish in a large bowl, add 2 tbsp of the olive oil, orange zest and season well. Carefully toss the fish to coat, cover and leave to marinate in the fridge for 1-2 hours. Put the raisins into a small bowl, pour over the orange juice and set to one side. Heat oven to 200C/fan 180C/gas 6.

  2. Place the peppers in a large shallow, ovenproof pan (approx 35cm diameter) or large shallow roasting tray and drizzle with the remaining olive oil. Season, toss together and roast in the oven for 30 mins. Toast the pine nuts on a baking tray on another shelf of the oven for 8-10 mins, until golden.

  3. Arrange the fish and raisins on top of the peppers and pour over the juices. Scatter the pine nuts over and season with a good pinch of salt. Cook in the oven for 12-15 mins until the fish is just cooked through. Scatter with parsley and bring to the table.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

cooking4grandma's picture

Made this for a dinner party with the garlicky fondant potatoes & steamed broccoli - it was a hit with everyone. The fish was lovely and moist.

baldridgec's picture

Made this many times and always enjoyed it. First made it when it was in the Good Food magazine a few years ago. I just use salmon rather than 2 different fish. Goes well with couscous I think to soak up the juices

eleanormayo's picture

I wasn't really bowled over by this to be honest. My friends really enjoyed it, but to me it was slightly lacking something. Using 2 fish was a nice noveltly, but does make it rather expensive. The fondant potatoes recommended with it was a complete winner though!

dancingbunny's picture

The orange marinade was nice but we didn't particularly like the raisins and weren't too fussed about the pine nuts. The peppers were nice and the fish came out nicely too, but I've had nicer salmon dishes.

njhall's picture

This is a great favourite with the family - the fish is succulent and has a lovely flavour. I cook with garlicy fondant potatoes. Yum!

chedges's picture

is it just me, or does the picture look like they haven't cooked the fish properly?

soph1eg's picture

A great dinner party dish. I could not get thick cod so just doubled the quantity of salmon. Would definitely make again.

wendyboyden's picture

I thought this recipe was great, so easy and very tasty.
I substituted the parsley with corriander and this worked well. i will definetly cook tis recipe again.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Lorrae's picture

I only used 1 tbsp of olive oil overall and that was for roasting the peppers, I did not use any oil in the marinade and it was delicious and much lighter.