Sun-dried Tomato Seed Crusted Cod
July 24, 2015 | Serves 2
- 2 Cod Fillets
- 2 Tablespoons of Sunflower Seeds
- 2 Tablespoons of Pumpkin Seeds
- 1 Tablespoon of Olive Oil
- 2 Teaspoons of Sun-dried Tomato Paste
- Coarse Salt
This sun-dried tomato seed crusted cod is a really special. Flakey cod draped in sun dried tomato paste and coated in crispy seeds- it’s to die for! It can be hard to make restaurant quality fish at home but this is definitely on par and oh so simple. A beautiful, easy dinner in just a few minutes.
Preheat the oven to 180’C. Add the seeds to your food processor and pulse until you have a gritty seed flour.
Transfer the seeds to a bowl and drizzle in one tablespoon of olive oil and a good pinch of coarse salt, then mix everything together. I also like to add about a teaspoon of each of the seeds so that there’s a few whole ones for texture and decoration.
Line your roasting tin with tin foil and lay out your cod fillets.
Add about a teaspoon of sun dried tomato paste on top of each and spread it out evenly using a knife.
Then use a spoon to add on the seed coating, using the back of the spoon to press the coating into the sun dried tomato paste.
Bake at 180’C for about 13 minutes, until the fish flakes easily with a fork and the seeds and golden and toasted. I served mine with mashed sweet potato and roasted asparagus.