This crazy quick, super tasty crusted cod is a fantastic way to celebrate beautiful white fish. Using a food processor as a little cheat to speed through making the crust and paste, but with no compromise. Using sun dried tomatoes, basil, parmesan, garlic and chilli to create a paste that has big impressive flavour!
This speedy recipe is from Jamie’s 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Links from the video:
How to Cook Lemon Sole | Jamie Oliver
https://jamieol.com/Lemon_Sole
How to make Chocolate Brownies | Jamie Oliver
https://jamieol.com/Chocolate_Brownie
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20 Comments
Amazing recipe taste so good! Thanks for sharing this recipe. I already try ur recipe taste so good. I just used my alternative ingredients what is available in our kitchen. I also make a video of this recipe my version using my alternative ingredients soon to upload here.
Delicious! Thank you!😀💕
I'm gluten free what can I use instead of breadcrumbs how can i get it crispy without it
Yummo! Cooking fish tonight. You’re my go-to guy to cook it perfectly. 👏
Why fcuk up fish ,with cheese ? ..must be for the A merry can market ?
Absolutely FANTASTIC. 🤤🤤 THE MOST FLAVOURSOME dish I’ve ever made. Beyond 10 out of 10. Delicious and sensational. Thank you Jamie, I love you.
Super delicious
Jamie the hero 🦸♂️💪🏻👏❤️👍
You are the hero Jamie 💪🏻❤️👏❤️👍
When people bring out a food processor, the recipie is no longer easy, or quick… just saying 💁♀️
VERY tasty 😋 looks your Cod. Well done! And the best with your preparations.
Love cod, gotta try this
Jamie You are the greatest !
You make cooking look so fun.
You are a great, inventive, expert. Love your fabulous ideas. Always interesting !!!
Chips and mushy peas?
Not bad at all 👍👍
Looooooove!!!! ❤️
You didnt need to put breadcrumbs
Major tip here; when anyone says to use X amount of garlic, use twice that amount to get proper flavour in your dish.
Made this tonight and it was a huge hit! Thanks for posting this recipe
This recipe is exceptional. Flavours are superb. The crust and paste prevent the fish from drying out. The video doesn't help much with timing, but I used a thermometer to check when it reached almost 145F and it was spot on. From memory it was: in grill without paste 5 mins while paste prepared – 10 mins with paste on – 10 mins with crust on, and it was done.