Preheat the oven to 200c/400f/gas 6.
Make 2 diagonal cuts across each fillet of cod. This will help the flavours of the herb crust permeate the fish. Season with salt and freshly ground black pepper.
Mix the grated cheese, sun-dried tomatoes, oil, breadcrumbs and parsley in a small bowl.
Top each piece of cod with the crumbs and cheese mixture.
Place in an oiled oven dish and drizzle over the remaining sun-dried tomato oil.
Bake for 12 to 15 minutes until cooked through and the top has turned golden brown.
Serving Suggestions: Serve with boiled new potatoes or baby new potatoes and a green salad.