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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
8.5g
Fibre
1.9g
Protein
24.1g
Fat
1.9g
Saturates
0.40g
Sugars
1.7g
Salt
0.60g
Portion Fruit & Veg
0
Ingredients
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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
  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.
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