Crunchy Codby Susan James
|Preperation time: 10 mins
Cooking time: 20 mins
|4 cod fillets, skinned;
juice and rind of 1/2 a lemon;
2 tomatoes, sliced;
75g wholemeal breadcrumbs;
2 tbsp parsley, chopped;
1 tsp sunflower oil;
salt and pepper
|In an oven-proof dish, arrange the cod fillets
in a single layer.
Place the tomato slices on top.
In a bowl, mix the breadcrumbs, lemon rind and juice, parsley and oil. Season with salt and pepper.
Spread the breadcrumb mixture evenly over the fish and tomatoes.
Bake in a preheated oven, 200c/gas 6 for 20 mins. Serve immediately.
with lemon chicken and courgettes
Smoked mackerel pate