Herb crusted cod recipe

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  • Healthy

serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 316 kCal 16%
Fat 8g 11%
  -  Saturates 2.5g 13%

Herb crusted cod is a good delicious and classic way to use up extra herbs and parmesan that are lurking in the fridge. This herb crusted cod is a fresh and healthy alternative to fish and chips on a Friday or to impress your guests at your next dinner party.

Ingredients

  • 2tbsp basil
  • 2tbsp parsley
  • 2 slices bread
  • 2tbsp grated Parmesan or Grana Padano
  • 1tbsp grated lemon zest and 1tbsp of lemon juice
  • 1 egg white
  • 4 x 175g chunky cod fillets
  • 1tbsp olive oil
  • 350g frozen petits pois
  • 70g bag mixed salad leaves
  • 1tbsp low-calorie French dressing
  • Lemon wedges, to serve (pips removed)

Method

  • Heat the oven to 200°C. Line a baking sheet with non-stick baking paper, use a bit of spray grease if you have it to keep the baking paper firmly in place on the baking sheet.

  • Put the herbs into a food processor and whizz. Add the bread, blend into crumbs. Add the cheese, lemon zest, lemon juice, and egg white. Season well with salt and pepper and pulse to combine.

  • Place the cod on the lined sheet and season with salt and pepper. Brush a little olive oil over then press ¼ of the mixture on to each fillet.

  • Drizzle with a little olive oil and bake for 12 mins until fish is cooked through.

  • Meanwhile, cook the peas in boiling salted water for a few mins. Drain and serve with the cod, mixed salad leaves, a drizzle of French dressing and lemon wedges on the side.

Top tip for making Herb crusted cod

Make sure you take the fish out of the fridge at least 5 minutes before you start to cook it. Cooking it straight from the fridge will mean that some bits are overcooked whilst the centre still isn’t warm.

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