Here and There: Ravenhill Herb Farm Baked Cod with Feta Cheese and Oregano

Try this herbal baked cod recipe with feta, oregano, garlic and fresh tomatoes.


Content Tools

Recipe adapted from Noel Richardson’s Summer Delights (Whitecap Books, 1986).

A combination of salty feta cheese and spicy oregano suits the mild taste of cod. Serve this with rice or boiled new potatoes.

• 1/2 cup onions, finely chopped
• 3 cloves garlic, peeled and crushed
• 2 tablespoons vegetable oil
• 4 ripe tomatoes, peeled and chopped
• 2 tablespoons tomato paste
• 2 tablespoons drained capers
• 4 tablespoons oregano, finely chopped
• 1/3 cup parsley, finely chopped
• Freshly ground black pepper
• 2 pounds cod fillet
• 4 ounces feta cheese, crumbled
• Finely chopped parsley for garnish

1. Preheat the oven to 425°F. 2. Sauté the onions and garlic in oil over medium heat for 2 to 3 minutes. 3. Reduce the heat to low, add the tomatoes, tomato paste, capers, oregano, 1/3 cup parsley, and pepper, and simmer for 8 to 10 minutes, stirring occasionally. 4. Lay the cod in a buttered casserole. Pour the sauce over it. 5. Bake for 15 minutes. 6. Sprinkle the cod with the cheese and bake for 5 minutes longer or until the thickest part of the flesh is opaque when pierced with a sharp knife. Garnish with parsley. 

Read the original article: Here and There: Culinary Herbs at the Ravenhill Herb Farm.

Bruce Burnett of Pender Island, British Columbia, is developing an organic herb farm while running a company that imports medicinal herbal creams from Germany.