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CRUNCHY -TOPPED COD

Ingredients:
Cod fillets - 4 pieces (about 115 gms each), skinned)
Tomatoes - 2 (sliced)
Fresh wholemeal breadcrumbs - 75 gms
Fresh parsley - 2 tbsp (chopped)
Sunflower oil - 1 tsp
Lemon juice - 1/2
Lemon rind - 1/2 tsp (freshly grated)
Salt and ground black pepper

Method:

  • Preheat the oven to 200 C. Arrange the cod fillets in a wide, ovenproof dish.
  • Arrange the tomato slices on top. 
  • Mix the breadcrumbs, fresh parsley, oil, lemon rind and  juice. Season to taste.
  • Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. 
  • Serve hot.



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