Parmesan crusted cod
5
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
New potatoes, raw
700 g
Broccoli, raw
250 g
Asparagus, raw
250 g
Calorie controlled cooking spray
4 spray(s)
Breadcrumbs, fresh
60 g
Lemon
½ zest(s) of 1
Parmesan Cheese
2 tablespoon(s), grated
Olive Oil
1½ tablespoon(s)
Half Fat Crème Frâiche
60 g
Cod, raw
500 g
Instructions
1
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.
2
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.
3
Serve the fish and vegetables with the lemon wedges on the side.
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