Roasted Cod topped with goat’s cheese & sundried tomato

Here at Hillfarm, we're lucky enough to buy fish directly from local fishermen on the Suffolk coast. Sustainably-sourced, freshly caught cod always tastes divine, and there's no better way to do it justice than this firm family favourite.

Cooking Time 20 minutes
Bake Bake
Serves Serves 4


  • Four 150g fillets of sustainable cod, skinned
  • 2 Tbsp hillfarm rapeseed oil
  • 4 Tbsp sun-dried tomato paste
  • 150g soft goat’s cheese
  • 25g fresh white breadcrumbs
  • 25g mature cheddar, grated
  • Salt & pepper


  1. Preheat the oven to 200°C (gas mark 6)
  2. Season the cod on both sides with salt and pepper, then drizzle with 1 tablespoon of rapeseed oil. Place in a roasting tin.
  3. Evenly divide the sun-dried tomato paste between the cod fillets, and spread on top.
  4. Crumble the goat’s cheese and combine with the breadcrumbs and cheddar. Pat on top of the tomato paste.
  5. Bake the fish in the oven for 12-15 minutes.

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