Baked cod with tomato and parmesan crust
Cod with a crunchy topping. No oil used so nice and healthy too
I already have batches of frozen tomato sauce for pizza, which is what I've used in this recipe. You could use any bottled tomato sauce, it's just used as flavouring and to help the breadcrumbs stick to the fish.
We have a huge list of tomato sauce recipes here. If none of those take your fancy, use good old Heinz tomato ketchup, it will be fine!
- 2 cod or basa fillets of around 250g or once large 500g steak cut in two
- 5 heaped tablespoons of breadcrumbs
- 5 tablespoons freshly grated parmesan cheese
- 100g tomato sauce for pizza (or tomato sauce of your choice) - about 4 tablespoons
- [[Olive oil to grease the baking tray]]
- Freshly ground black pepper - no salt needed as Parmesan is already quite salty.
- Check and remove any pin-bones from the cod or basa fillets
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Put the breadcrumbs into a bowl and add the grated Parmesan and a pinch of black pepper and mix well to combine.
- Paint the fish fillets with a tablespoon of tomato sauce per side.
- Arrange half of the breadcrumb mixture onto a large plate and press the fish down so the breadcrumbs stick.
- Repeat with both fillets on both sides.
- Lightly brush or spray a baking tray with olive oil and lay the fillets on the tray skin side down if your fillets have skin.
- Sprinkle the remaining breadcrumbs over the top.
- Bake for 20 minutes without turning over and finish under the grill for a few minutes if needed.
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