Baked Coley with Sundried Tomato and Parmesan


2 pieces of coley fillets – about 600g (cut into two), you can use also frozen white fish fillets and bake them without defrosting
3 tbs sundried tomato puree
2 tbs Carotino oil
4-6 tbs grated Parmesan cheese

silicone brush
non-stick (Teflon) baking sheet
baking tray


Place coley on baking tray lined with non-stick baking sheet. In a little container combine Carotino oil with sundried tomato puree and spread over the fish using the brush. Sprinkle with Parmesan and bake in oven preheated to 180°C (356°F) until fish is ready.

Serve 4 people.

Your thoughts…

  1. This sounds a very tasty piece of fish Margot with sundried tomato puree and Parmesan cheese – you’ve sold me – yum!!

    Rosie x

  2. I don’t know what Coley fillet is but this looks good.

  3. I don’t suppose you do your own sundried tomatoes? Its something I’ve been thinking about trying for a while.

  4. I have never had coley, but it looks really good all covered in cheese ans sundried tomatoes.

  5. Thank you for all comments :)

    Geoff – no, unfortunately here in London, we are not getting enough sun to sundry tomatoes… ;)

  6. I’ve never had coley – or even heard of it! What other fish is it similar to, texture and flavour-wise? I’ll have to look out for it! I make a very similar dish with cod/hake/haddock/insert white fish here – it’s a great flavour combo.

  7. Jeanne – coley is white fish, does not have any special taste, similar to cod but less expensive :)

  8. Tried this last night, very good indeed. Great value too! Give i a go. :grin:

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