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
- 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.
- 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.
- 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!
