/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Baked cod with herby crust

Baked cod with herby crust
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Baked cod tastes great and it's a healthy option. The breadcrumb coating gives it crunch - so you won't miss the less healthy fried version!

Shopping list

Ingredients

  • 2 x 180g/6oz pieces of cod loin
  • 2 tbsp fresh white breadcrumbs
  • 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional
  • 1 clove garlic, crushed finely
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 140g/5oz new potatoes, any large ones cut in half
  • 160g/6oz fresh or frozen peas

Method

  1. Heat the oven to 200C/180C Fan/Gas 6.

  2. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.

  3. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.