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, baby, sliced
Broccoli, raw
250 g, Tenderstem, trimmed
Asparagus, raw
250 g, trimmed and halved
Calorie controlled cooking spray
4 spray(s)
Breadcrumbs, fresh
60 g
Lemon
½ zest(s) of 1, plus wedges to serve
Parmesan Cheese
2 tablespoon(s), grated, finely grated
Olive Oil
1½ tablespoon(s)
Half Fat Crème Frâiche
60 g
Cod, raw
500 g, 4 x 125g fillets
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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