Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

Try whipping up this fabulous fish dish showcasing the delicious flavours of the Mediterranean
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

Crispy-Skin Blue Eye Cod With Roasted Tomato And Olive Salsa

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  • 6 6 x 180g blue eye cod fillets, skin on

  • Extra virgin olive oil, for rubbing skin and pan-frying

  • Sea-salt flakes and freshly ground black pepper, to season

  • Roasted tomato & olive salsa
  • 750 g 750 mixed small tomatoes, halved

  • 2 Tbsp 2 extra virgin olive oil

  • 150 g 150 mixed marinated olives, drained and halved

  • ¼ cup ¼ baby capers, rinsed and drained


  • Preheat oven to 180C fan-forced.
  • To make roasted tomato and olive salsa, place tomatoes on a large baking tray lined with baking paper. Sprinkle lightly with salt. Roast for 12-15 minutes until very tender. Set aside for 15 minutes to cool. Place tomatoes into a shallow bowl and drizzle with oil. Toss through olives and capers. Season. Set aside.
  • Place fish, skin-side up, on a board. Pat skin dry using paper towel.  Rub skin using 1 teaspoon oil. Lightly sprinkle with salt and rub into skin.
  • Drizzle a large heavy-based frying pan with oil and heat over medium-high heat. Place fish, skin-side down, into the pan and pressing fish down with a spatula (see Tip, to ensure the skin is against the hot frying pan) and cook for 3-4 minutes or until skin is crisp. Turn fish and cook for a further 3-4 minutes or until almost cooked through.
  • Serve fish with roasted tomato and olive salsa.

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Market tip...

To get crispy skin, instead of using a spatula to press down the fish, weight it down by placing a heavy frying pan on top of fish to keep the skin in contact with the pan.

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