*Herb Crusted Cod*
Serves 4
A simple manner of cooking your fish, which is healthier than frying and quite delicious with a beautiful mix of herbs, lemon zest and garlic. This is fabulous! I serve with mash and a vegetable on the side.
4 premium thick cod fillets 100g bread or cracker crumbs (3 1/2 ounces) 2 cloves garlic, peeled and crushed the finely grated zest of one unwaxed lemon 1 TBS each chopped fresh chives, flat leaf parsley and fresh basil 60g butter, melted (1/4 cup) salt and black pepper to taste lemon wedges to serve Preheat the oven to 220*C/425*F gas mark 7. Lightly butter a baking tray large enough to hold your fish in one layer with plenty of space between the fillets. Wipe your fish and pat dry. Place onto the baking tray and season to taste with black pepper and fine sea salt. Mix together the bread or cracker crumbs, garlic, lemon zest and fresh herbs. Season well with salt and black pepper. Add the butter and mix all together with your fingers to combine. Divide the mixture amongst the fillets and press them down to help them adhere to the fish. Roast in the preheated oven for 20 minutes, or until golden brown and the fish flakes easily with a fork. Serve hot with lemon wedges on the side. |
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