Parmesan Crusted Cod
found in Mains - Fish
Nut Free |
Prep: 5 minutes
Cook: 25 minutes
Difficulty:
Moderate
Healthy twist on the classic British takeaway, Fish and Chips!
Ingredients
- 700g new potatoes, Baby
- 250g broccoli, Tenderstem
- 250g asparagus, Trimmed and halved
- 10 sprays calorie controlled cooking spray
- 60g white breadcrumbs, Fresh
- 1⁄2 lemon zest, Grated
- 2 tbsp parmesan, Finely grated
- 11⁄2 tbsp olive oil
- 60g half fat creme fraiche
- 4 cod fillets, 125g each
- (OPTIONAL) 1 lemon, Cut into wedges, to serve
Directions
1
Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Put the potatoes, broccoli and asparagus on to a baking tray and mist with the cooking spray. Season and roast for 5 minutes.
2
Combine the breadcrumbs, lemon zest, Parmesan and oil in a bowl and set aside. Spread the creme fraiche over the cod and then scatter the breadcrumb mixture over the top. Put the fish, crumb coating side up, on to the baking tray with the vegetables.
3
Roast for further 20 minutes or until the fish is cooked through, the vegatbles are tender and the crumb coating is golden. Serve with the lemon wedges on the side to garnish,if using.