Herb crusted roast cod

herb crusted cod portion on plate broken with a fork.

Quick and easy to prepare - the perfect after work dish.

Course Main

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 240kcal

Author Jacqueline Bellefontaine

Equipment

baking sheet

Ingredients

2 chunky cod fillets about 150g each 5oz, skinned
salt and freshly ground black pepper
2 sun dried tomatoes in oil
50 g cheddar cheese 2oz, finely grated
50 g fresh white breadcrumbs 2oz
2 tablespoon parsley chopped
1 tablespoon tomato oil from the jar of sun dried tomatoes

metric - US cups

Instructions

Preheat the oven to 200℃/180℃ fan/gas mark 6. Lightly oil a baking sheet or line with baking parchment. Place two cod fillets on the baking sheet and season lightly with salt and pepper.
Remove 2 pieces of tomato from the oil and chop.
Mix 50g cheese, 50g breadcrumbs, 2 tablespoons parsley, the chopped sun dried tomatoes and 1 tablespoon of the oil from the jar oil together in a small bowl until well combined.
Top the cod with the crumb mixture pressing down gently to pile the crumb crust on top.
Bake for 12 to 15 minutes until the cod is just flaking and the topping is golden.

Notes

Cook's Tips

Make sure there is enough oil left in the jar to cover the tomatoes if not top up with extra olive or rapeseed.
Not suitable for freezing.

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)

Nutrition