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Roasted Cod Tray Bake


50-60 mins

Serves 4



4 Cod fillets (approx 160g-180g each, skin on)
1 teaspoon Seaweed Sea Salt
4 tablespoons olive oil
600g Maris Piper potatoes, cut into chunks
2 peppers, red/yellow, deseeded and cut into bite size chunks
20 cherry tomatoes, left whole
20 olives, black or green
4 sprigs thyme
8 cloves garlic, skins on and crushed


This is a wonderfully simple dish to prepare and makes a great mid-week dinner. The Seaweed Sea Salt adds a real umami taste too.

Roasted Cod Tray Bake


  • Heat the oven to Gas mark 200⁰C.
  • Heat the oil in a baking tray big enough to hold all the vegetables in 1 layer.
  • Add the potatoes to the tray and turn over to coat in the oil.
  • Cook for 15 to 20 minutes until the potatoes are starting to brown. 
  • Scatter the peppers and tomatoes between the potatoes and add the olives, thyme and garlic. 
  • Bake for 15 to 20 minutes then gently turn the veggies and lay the fish fillets on top of the vegetables. 
  • Sprinkle the tray with Seaweed Sea Salt and serve.

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