Hazlenut & Olive Topped Cod with Griddled Vegetables

Juicy cod steaks covered with a crispy hazelnut, olive and sourdough topping roast on a bed of griddled vegetables from AGA Specialist Dawn Roads. 

Hazlenut & Olive Topped Cod with Griddled Vegetables

Griddled vegetables:

1 red pepper, cut into pieces

1 yellow pepper, cut into pieces

1 courgette, cut into thick slices

1 small butternut squash, cut into wedges, remove skin if you prefer

1 bulb of fennel, cut into slices

2 tbsp rape seed oil

Salt and ground black pepper


25g butter

½ bunch spring onions, sliced

100g sour dough breadcrumbs

2 tbsp chopped fresh parsley

50g toasted hazelnuts, roughly chopped

30g black olives, roughly chopped

15g grated fresh Parmesan cheese

1 lemon, rind and juice

1 egg, beaten


4 thick cod steaks – 150-200g each

Salt and ground black pepper


Lemon wedges

30g black olives, whole

Flat leaf parsley

Serves 4

We used the AGA Cast-Iron Griddle for this recipe. 

1. Put the griddle onto the simmering plate and allow to heat up for 3-4 minutes. Place the peppers, courgette, butternut squash and fennel into a bowl and add the oil and seasoning. Toss everything together so the vegetables are coated then arrange the vegetables on the griddle.

2. Transfer the griddle to the floor of the roasting oven (use the floor grid if your AGA has one) and cook for 15-20 minutes. Turn the vegetables two or three times so they all have a chance to brown in parts.

3. Meanwhile make the topping. Melt the butter in a saucepan on the simmering plate and sauté the spring onions until soft. Remove from the heat, then add the breadcrumbs, parsley, hazelnuts, olives, Parmesan, lemon rind and juice, mixing well together. Add the beaten egg and bind together.

4. When the vegetables have softened and are beginning to colour, remove from the oven floor. Place the cod steaks on the vegetables and top with the hazelnut and olive mixture.

5. Slide the oven grid shelf onto the third runners down in the roasting oven and place the griddle on the shelf. Bake for 15 minutes until the topping is golden and crisp and the fish is cooked.

6. Garnish with lemon wedges, whole olives and some parsley. Serve at once accompanied by a few griddled vegetables and green beans.

Conventional cooking: Griddle the vegetables on the hob and roast the fish in the oven set at 200ºC, fan oven 180ºC, Gas Mark 6.

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