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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.
