Recipe of the Week: Crunchy Topped Cod


2 x 5 ounce pieces of cod loin

1 large beef or similar tomato

2 tbsp breadcrumbs (gluten free if needed)

2 tbsp chopped parsley

2 tsp olive oil

2 tsp lemon juice finely grated rind of half lemon


Heat the oven to 350°F/180°C,/160°C fan. Place the cod in a shallow casserole dish, then cover with slices of tomato and top with crunchy topping.

To make crunchy topping, combine breadcrumbs, parsley, oil, lemon juice and rind and salt and pepper to season. Bake for 12 – 15 minutes.

Check if the fish is cooked, it should be translucent or 54°C -57°C when checked with a meat thermometer. Enjoy with green vegetables of your choice.

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