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Member recipe

Creamy cod with tomatoes

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Serves 2

The creme fraiche melts down to make a lovely, creamy sauce with a hint of sharpness from the juicy cherry tomatoes

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  • 2 cod loins or fillets (or use pollack)
  • 200ml tub creme fraiche
  • handful of cherry tomatoes, halved
  • 25g parmesan, grated
  • chopped parsley, to garnish


    1. Preheat the oven to 200C. Put the fish in an overproof dish and spoon over the creme fraiche.
    2. Add the cherry tomatoes and sprinkle over the parmesan. Season with freshly ground black pepper.
    3. Cover with foil and bake for 20 minutes. Scatter over the parsley and serve with mashed potaoes and green veg

Comments, questions and tips

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14th Nov, 2016
This recipe did not work well for me. The creme fraiche curdled, it was quite unpleasant.
25th Jun, 2014
I mixed fresh breadcrumbs with the Parmesan to give a crunchy topping - it was yummy.
17th Mar, 2009
I placed the mashed potatoe on top of the fish once it was cooked, sprinkled on some more cheese and put it back in the oven for another 10 mins, it was lovely.
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