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Baked cod with parsley and horseradish crust

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Delicious white fish with a crunchy herb topping.
Serves
2
Prep
15 minutes
Cook
12 minutes
Each 92g serving contains (excludes serving suggestion)
KCal
151
Carbs
8.50g
Fibre
1.90g
Protein
24.10g
Fat
1.90g
Saturates
0.40g
Sugars
1.70g
Salt
0.60g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 tbsp creamed horseradish
1 slice granary bread, breadcrumbed
1 tbsp fresh parsley, chopped
2 x 125g chunky pieces cod fillet
freshly ground black pepper
Method
  1. Preheat the oven to 200ºC/gas mark 6. Mix together the horseradish, breadcrumbs and parsley, season well and press onto the cod fillets.
  2. Place on a baking sheet and bake for 10–12 minutes until the fish is cooked through. Serve with salad and a wedge of lemon.
Chefs tips
  • This topping works well with other fish such as haddock, salmon, mackerel fillets or river cobbler.
  • To crumble bread, dry it out first in the oven for a few minutes before blending.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk