Fish Recipes
Baked cod with herby crust
Baked cod with herby crust tastes great and it’s a heaIthy option. The breadcrumb coating gives it crunch – so you won’t miss the less heaIthy fried version!
Ingredients
- cod: 2 x 180g/6oz pieces of cod loin
- breadcrumbs: 2 tbsp fresh white breadcrumbs
- coriander: 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) – optional
- garlic: 1 clove garlic, crushed finely
- olive oil: 2 tbsp olive oil
- black pepper: salt and freshly ground black pepper
- potatoes: 140g/5oz new potatoes, any large ones cut in half
- peas
Method
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Heat the oven to 200C/180C Fan/Gas 6.
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Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.
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Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.
Baked cod with herby crust