The Sea And Me

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Image
 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Mediterranean Cod Bake with Tomatoes & Olives *North Sea Recipe*

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 A sunshine  filled seafood dish baked to perfection - fresh, colourful and bursting with flavour

Buy Fresh  Cod Straight From The Boat



This baked cod recipe brings the best of the Mediterranean straight to your table. Juicy cherry tomatoes, briny olives, garlic, herbs, and flaky white cod come together in one easy dish that smells and tastes like summer holidays.


It’s simple enough for a weeknight, yet impressive enough for guests.



✅ Why You’ll Love This Recipe

  • One pan recipe - minimal washing up

  • Healthy, light and naturally gluten free

  • Fresh, vibrant Mediterranean flavours

  • Ready in under 25 minutes

  • Perfect with crusty bread or new potatoes

🛒 Ingredients (Serves 2–3)

For the Bake

  • 2–3 cod fillets (about 500g total)

  • 250g cherry tomatoes, halved

  • 1 small red onion, sliced

  • 2 garlic cloves, thinly sliced

  • 50g black or Kalamata olives

  • 1 tbsp capers (optional but adds punch)

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • ½ tsp chilli flakes (optional)

  • Zest and juice of 1 lemon

  • Salt and black pepper

To Finish

  • Fresh basil or parsley, roughly chopped

  • Extra virgin olive oil for drizzling

  • Lemon wedges

🔪 Step-by-Step Instructions

1️⃣ Prepare the dish

  1. Preheat the oven to 200°C (180°C fan) / 400°F.

  2. In a medium baking dish, add the cherry tomatoes, onion, garlic, olives, capers, oregano, and chilli flakes.

  3. Drizzle with olive oil, add a pinch of salt and pepper, and toss together.

2️⃣ Add the cod

  1. Nestle the cod fillets on top of the vegetables.

  2. Season lightly with salt, pepper, and lemon zest.

  3. Drizzle a little more olive oil and a squeeze of lemon juice over everything.

3️⃣ Bake

Bake for 15–18 minutes, until the fish is opaque and flakes easily with a fork. The tomatoes should be soft and bursting, creating a lovely natural sauce.

4️⃣ Finish & Serve

  • Sprinkle with fresh basil or parsley.

  • Drizzle with extra virgin olive oil.

  • Serve straight from the dish with lemon wedges on the side.

🍽️ Serving Suggestions

  • Crusty bread to soak up the tomato juices

  • Herby couscous or quinoa

  • Garlic roasted new potatoes

  • A crisp green salad with feta and cucumber

⭐ Chef’s Notes

  • Swap cod for haddock, pollock, or sea bass if you prefer.

  • Add artichoke hearts or roasted peppers for extra colour.

  • For a richer sauce, add a splash of white wine before baking.

  • Delicious hot or cold - it’s fantastic for next-day lunches too.








Scotland, United Kingdom Scotland, UK

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