Crunchy-topped cod
serves 4
ingredients
4 pieces skinned cod fillet, about
100g/4oz each
2 tomatoes, sliced
50g/2oz fresh wholemeal
breadcrumbs
2 tablespoons chopped fresh
flat-leaf parsley
finely grated zest and juice of
1⁄2 lemon
1 teaspoon sunflower oil
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the cod fillets in a
wide ovenproof dish. Arrange the tomato slices on top.
• In a bowl, mix together the breadcrumbs, parsley, lemon zest and juice,
and oil. Season with salt and pepper.
• Spoon the crumb mixture evenly over the fish, then bake in the oven for
15–20 minutes. Serve hot.
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