Crunchy-topped cod

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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