Baked cod with tomato and parmesan crust
| Baked cod with tomato and parmesan crust | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 590 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 26th September 2015 |
Cod with a crunchy topping. No oil used so nice and healthy too
I've actually used basa as it's half the price of cod, I prefer it to cod and it is sustainable.
I already have batches of frozen tomato sauce for pizza, which is what I've used in this recipe. You could use and bottled 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!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cod steaks of around 250g or once large 500g steak cut in two
- 5 heaped tablespoons of breadcrumbs
- 5 tablespoons freshly grated parmesan cheese
- 80g pesto - about 3 tablespoons
- Olive oil
- Freshly ground black pepper
Mise en place
- Check and remove any pin-bones from the cod fillets
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Put the breadcrumbs into a bowl and add the grated Parmesan and the pesto together with a tablespoon of olive oil and a pinch of black pepper and mix well to combine.
- Lightly brush or spray a baking tray with olive oil and lay the fillets on the tray skin side down.
- Spread the top of each one fillet with the breadcrumb mixture.
- Bake for 20 minutes and finish under the grill for a few minutes for a crispy topping watching it carefully to see it does not burn.
Serving suggestions
I've served it with puy lentils dressed with leek and garlic sauteed in olive oil and sungold tomatoes
See also
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