Name: Cod with Chermoula Breadcrumbs (4)
Ingredients: 4x 150 g skinless cod fillets; olive oil for drizzling; juice of a l;emon; sea salt and black pepper; lemon wedges to serve; 100 g fresh white breadcrumbs; 20 g fresh coriander leaves (finely chopped); 20 g flat leaf parsley (finely chopped); 1 handful mint leaves (finely chopped); 3 tbsps olive oil; 3 garlic cloves (peeled and crushed); Finely grated zest of 1 lemon; 1 tbsp lemon juice; 2 tsps ground cumin; 2 tsps ground paprika; 1/2 tsp salt

Cod with Chermoula Breadcrumbs (4)

Ingredients

4x 150 g skinless cod fillets
olive oil for drizzling
juice of a l;emon
sea salt and black pepper
lemon wedges to serve

Chermoula Breadcrumbs

100 g fresh white breadcrumbs
20 g fresh coriander leaves finely chopped
20 g flat leaf parsley finely chopped
1 handful mint leaves finely chopped
3 tbsps olive oil
3 garlic cloves peeled and crushed
Finely grated zest of 1 lemon
1 tbsp lemon juice
2 tsps ground cumin
2 tsps ground paprika
1/2 tsp salt

Servings:

Instructions

Preheat the oven to 200 C (180 Fan) Gas Mark 6.
Mix all the ingredients for the chermoula breadcrumbs together in a bowl then check seasoning.
Place the cod fillets in a roasting tin then drizzle with the olive oil and lemon juice and season with sat and pepper on both sides.
Sprinkle the crumb mixture on top of the fillets.
Bake for 12-15 minutes or until the fish is cooked and the crumb is golden.
Serve immediately with lemon wedges, a dollop of mayonnaise and some wilted greens.

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