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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.

Baked cod with lemon and herb crust

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.

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Get In Touch

​

amanda@amandanutrition.co.nz

​

021 08333 835

​

Milford Natural Health Clinic
50 East Coast Road
Milford, Auckland
New Zealand

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