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    • Herb Crusted Roast Cod

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 150; Cholesterol l49mg; Total carbohydrate 14g; Total fat 1g; Protein 21g; Sodium 158mg
    Eating baked cod is a healthy choice. The breadcrumb coating is a lighter, healthier alternative to the fried version. This easy fish recipe is perfect for textural contrasts. The outer crust of this dish is light and crispy, but the fish remains moist and tender. Cod is the perfect fish to make this dish, but you may use whatever type of fish you like best.
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    Ingredients

    • 2 150g chunky cod fillets, skinned
    • 50g fresh white breadcrumbs
    • 50g of finely grated cheddar cheese
    • 2 sun-dried tomatoes in oil
    • 1 tablespoon tomato oil from the jar of sun-dried tomatoes
    • 2 tablespoons chopped parsley
    • salt and ground black pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve with boiled new potatoes or baby new potatoes and a green salad.