Herb crusted roast cod
Quick and easy to prepare - the perfect after work dish.
chunky cod fillets about 150g each
salt and freshly ground black pepper
sun dried tomatoes in oil
2oz, finely grated
fresh white breadcrumbs
tomato oil from the jar of sun dried tomatoes
Preheat the oven to 200℃/180℃ fan/gas mark 6. Lightly oil a baking sheet or line with baking parchment. Place the cod fillets on the baking sheet and season lightly with salt and pepper.
Remove the tomatoes from the oil and chop.
Mix the cheese, breadcrumbs, parsley, sun dried tomatoes and oil together in a small bowl.
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.
Make sure there is enough oil left in the jar to cover the tomatoes if not use olive or rapeseed oil instead
Not suitable for freezing
Recipe by recipesmadeeasy.co.uk