Parmesan crusted cod
A healthier take on the classic fish-and-chip supper – juicy cod loin fillets, topped with a zesty parmesan crumb and baked with thinly sliced new potatoes.
New potatoes, raw
700 g, baby, sliced
250 g, Tenderstem, trimmed
250 g, trimmed and halved
Calorie controlled cooking spray
½ zest(s) of 1, plus wedges to serve
2 tablespoon(s), grated, finely grated
Half Fat Crème Frâiche
500 g, 4 x 125g fillets
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potatoes, broccoli and asparagus onto a large baking tray and mist with cooking spray. Season, then roast for 5 minutes.
- Combine the breadcrumbs, lemon zest, Parmesan and oil in a small bowl and set aside. Spread 1⁄2 tablespoon of the crème fraîche over each cod fillet then scatter over the breadcrumb mixture. Put the fish, crumb-side up, on the baking tray with the vegetables and roast for a further 20 minutes, until the fish is cooked through, the vegetables are tender and the crumb topping is golden.
- Serve the fish and vegetables with the lemon wedges on the side.
Swap the broccoli for cauliflower or green beans.