The Cottage Smallholder

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Tasty baked cod with a cheddar crust recipe

tasty cod and cheddar bakeWe are trying to eat through the freezer contents at the moment. I keep on unearthing strange unmarked parcels. I was once told to label everything, that I’d never remember what they were. That wise sage was right. Now I can’t even remember who it was.

Yesterday I found what transpired to be cod and concocted this recipe for tonight’s supper. It’s an off the cuff Cottage Smallholder invention. Absolutely scrummy and so much easier than the fish pie that I was planning. The Min Pins were a bit disappointed. Normally they force down our disasters.

The secret is the cheddar crust. This seals the top of the dish and helps to retain the moisture. Under the crisp top the fish was tender, succulent and full of flavour. And it was quick and easy. Perfect.

Tasty oven baked cod with a cheddar crust recipe (for 2-3 people)

Preheat oven – temp 220c (200c fan)


  • 0.5 kilo of cod or haddock (unsmoked)
  • 125g of grated cheddar
  • 1 large egg
  • 2-3 tablespoonfuls of milk
  • Freshly ground black pepper
  • Quarter teaspoon of powdered mustard
  • 2 tablespoondfuls of chopped parsley
  • 1 lemon and parsley to garnish


  1. Lightly grease an oven proof dish.
  2. Line the dish with the fish.
  3. Add the milk and sprinkle with parsley and ground black pepper.
  4. Beat the egg and mix in the grated cheddar pour this over the fish.
  5. bake in the centre of a preheated oven for thirty minutes.
  6. Sprinkle with parsley and serve with lemon wedges and a good bottle of Muscadet.

  Leave a reply


  1. Found this recipe from a google search. Modified it to reflect ingredients I had.

    Passed it on to a friend.

    I know she will do a better job than I did.

  2. My partner has just gone to watch a football match and when I told him we were having cod ths evening he looked less than excited!

    Found your recipe and I thought yes that will put the smile back on his face.

  3. Fiona Nevile

    Hi Emma

    Thanks for leaving a comment. I do hope that this recipe worked out for you.

  4. Hi – thanks for this recipe! I was just browsing the internet for a recipe to use up some things from the freezer and I found your site! This is perfect, and I will be making this tonight! Thanks again!

    Best wishes,

    Emma. xx

  5. Fiona Nevile

    Hi Tracy

    If you were going to leave out the egg it would be best to put in some bechamel sauce to give the sauce a bit more body. A bit of a faff but bechamel freezes well.

  6. HI, I want to make this for my children aged 4 & 3, but one is allergic to eggs. Could this be donewithout adding the egg or would it end up a mess?

    Many thanks

  7. Fiona Nevile

    Hi Vicky

    Yes you do. I’ll update the recipe.

    Do hope that you enjoy it.

  8. Just making this now for us for dinner, my other half tends to be a bit fussy but I think he will love this esp the cheese!! Am I right in thinking I mix the mustard powder with the egg and cheese? Vicky 🙂

  9. Fiona Nevile

    Hi Jill,

    Thank you so much for taking the trouble to make a comment.

    I am so pleased that our recipe worked well for your daughter! Cooking at school can be very challenging.

  10. Jill Handford

    Thank you so much for this recipe. I found your site by accident when searching for a simple cod recipe for my 14yr old daughter to make in her cookery lesson and this was perfect. It was easy to make, tasted delicious and the time to prepare and cook fit in nicely to her 45min lesson.

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