

Baked cod with lemon and herb crust
Great for a simple and tasty mid-week dinner
Servings
4
About this recipe
So simple, yet impressive enough to serve to dinner guests, perhaps on a bed of lightly sautéed kale. The zingy lemon and herb crust can be stretched to serve 5 or 6 and you can freeze individual portions of it in ice cube trays, so can prepare a nutritious meal in minutes, using various types of fish and accompanying it with mountains of green vegetables.

Ingredients
50 grams butter, or non-dairy alternative
1 handful of fresh parsley leaves
1 handful of fresh basil leaves
1 zest of a lemon
100 grams fresh or dried, wholemeal (or gluten free) breadcrumbs
100 grams pine nuts
4 fillets cod, monkfish or other firm white fish
Juice of a lemon
Instructions
Step 1
Place the butter, fresh herbs, lemon zest, breadcrumbs and pine nuts into a food processor and blend to a paste.
Step 2
Spread the herb crust onto the fish fillets and place in an ovenproof dish, then cover with foil. Bake for 8-10 minutes at 180C, until the fish is cooked through. Squeeze lemon juice over each fillet before serving.
Nutrition
Like many fruit and vegetables, the skin or peel contains a potent mix of vitamins, minerals and fibre. Lemon peel provides calcium, potassium and vitamin C. It is best to use organic, waxless lemons if possible.