Cod Fillets 
a la Locker

 “Cod Fillets a la Locker”

Submitted by:

Alison Locker,
University of Southampton, UK. Adapted from Ainsley Herriot’s Meals in Minutes.

Butchery Info: 

You must use cod fillets, which have been smoked and skinned. 


  • Smoked and skinned cod fillets 
  • Tomatoes – thinly sliced 
  • Fresh basil leaves – chopped 
  • Spring onions – finely chop the entire onion but separate the white part near the root from the green tops. 
  • Bread crumbs 
  • Potatoes 
  • Olive oil 


Preheat oven to 180° C. Place cod fillets in an oiled oven-proof dish. Cover the fillets with the sliced tomatoes. Sprinkle with the white part of the spring onions. Top with a fine coating of fresh breadcrumbs. Drizzle a little olive oil over the top and bake 18-20 minutes uncovered. Boil the potatoes and mash them with the green part of the onions. Serve with the fish, which should be beautifully moist.