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![Crunchy topped cod](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Crunchy topped cod](https://foodlovi.com/wp-content/uploads/2023/04/Crunchy-topped-cod-585x585.jpg)
Ingredients
- 4 pieces skinned cod fillet, about 100g/4oz each
- 2 tomatoes, sliced
- 50g/2oz fresh wholemeal breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley finely grated zest and juice of 1⁄2 lemon
- 1 teaspoon sunflower oil
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6. Put the cod fillets in a
wide ovenproof dish. Arrange the tomato slices on top. - In a bowl, mix together the breadcrumbs, parsley, lemon zest and juice,
and oil. Season with salt and pepper. - Spoon the crumb mixture evenly over the fish, then bake in the oven for
15–20 minutes. Serve hot.