Name: Cod bruschetta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes: 14–16
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

By Samuel Goldsmith 2021-06-18T14:40:27Z

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!

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.

After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 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. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).

After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.

Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.