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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

    • 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.

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