Cod bruschetta Recipe

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(5 ratings)

Fabulously fresh, these cod bruschetta will take you straight to the Italian Riviera!

Cod Bruschetta
(Image credit: Future)
Makes14–16
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories121 Kcal6%
Saturated Fat0.5 g3%
Fat3 g4%
Carbohydrates16 g6%

Our cod bruschetta are full of fresh flavours and the cod adds a lovely salty taste. Bruschetta are a universally loved starter—they are also great as a party food if you don't mind your party food a little messy. 

When purchasing fish, it's best to try and buy a sustainable option. You can look out for the Marine Stewardship Council (MSC) logo which means the fishery has been independently assessed. If you can't find sustainably caught cod then any white fish (such as haddock or pollock) will also work well.

If you're serving these cod bruschetta to guests who don't love hot food then you can leave out the chilli or remove the seeds before chopping the chilli up. You could also leave some without chilli so everyone can enjoy!

Method

  1. Heat the oven to 200C, Gas 6. Mix the shallots, anchovies, tomatoes, red chilli (to taste) and coriander (reserving a little for garnishing) together in a bowl, season well and leave to one side.
  2. Place the cod in a roasting tin, season and drizzle with the olive oil. Roast in the oven for 15-20mins until cooked through. Remove from the oven and set aside.
  3. Slice the baguette into 2cm thick slices. Toast the slices, drizzle with a little olive oil and spoon some salsa on top.  Finally, flake some cod over the salsa on each slice and top with a sprinkle of chopped coriander. Serve on a large platter with lemon wedges to squeeze over.

Ingredients

  • 2 shallots, finely diced
  • 4 anchovies, finely chopped
  • 2 tomatoes, deseeded and finely chopped
  • 1 red chilli, finely chopped
  • small handful of coriander, chopped
  • 300g cod
  • 3tbsp olive oil, plus extra, to drizzle
  • 1 large baguette
  • lemon wedges, to serve

Make them fully loaded

Load these up as much as you can. They’ll be a little messy but so worth it!

Samuel has a BSc in Food from the University of Birmingham and nearly 16 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. 


He was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and has produced many recipes for woman&home. Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC.