Joel Bennetts' Baked Murray Cod with Confit Cherry Tomato

Recipe by Joel Bennetts

Perfectly indulgent and festive, this whole side of Baked Murray Cod with confit cherry tomato, chilli, garlic and black pepper is the perfect addition to your festive spread.

Serves 4


1 side of murray code de boned (roughly 400g)
3 punnets of mini cherry tomatoes
2 cloves of garlic finely sliced
1 large eshcalot finely sliced
1 red birdseye chilli
Lots of olive oil
Sea salt
Plenty of black pepper


Preheat your oven to 180c and line a flat baking tray with parchment paper.

In a sauce pan, heat the olive oil and add garlic, eschalots and chilli. Cook for 10 minutes on a low heat until they become fragrant then season well with salt & pepper.

Add the cherry tomatoes and cook on low until they begin to break open and a sauce is created.

Once you are happy with the sauce remove from the heat and set aside.

Place the fish onto the tray skin side up, & brush lightly with olive oil and sprinkle with salt flakes.

Cook for about 20 mins and allow to rest.

Remove fish from the oven and carefully place onto a Mud Australia Fish Platter and surround with your cherry tomato sauce.

Finish with some lashings of quality olive oil. Please enjoy!