I feel lucky to live by the sea, I pop down to the harbour to buy fresh fish frequently. This simple idea can easily be enjoyed with any white fish fillets, fresh or frozen and anywhere you are in the world. Although local cod is fished during the colder months, there is always lovely fresh cod or white fish available year round.
Over the years, I’ve made many fish toppings and this simple one is a goodie!
Portions: 2 (easily doubled)
Prep and Cook Time: Under 1 hour
Cookware: Foil cover baking tray (to fit fillets) and a mini chopper (or means of making fresh breadcrumbs)
Oven: 200C / Gas 6
- 2 cod fillets (any fresh / defrosted white fish)
- 1 large slice fresh bread (60g)
- fresh parsley – to taste
- 1 garlic clove – chopped
- 1 heaped tbsp butter – melted in a bowl
- 1 lemon – zested, then 1/2 juiced and 1/2 cut into wedges for serving
- salt flakes and pepper
Heat your oven to 200C / Gas 6. Lay your fish on the foiled tray and season.
In your chopper, make the breadcrumbs, adding the garlic and parsley towards the end of process.
Add this mixture to the melted butter, combining with the lemon rind and juice, plus a pinch of salt. Spoon onto the seasoned fish and gently press down to cover fillets.
Pop into the oven for 10 minutes but check fish with a knifepoint after 8 minutes.
Once almost cooked (depending on the thickness of fillets), remove from the oven and let sit for a couple of minutes, as fish continues to cook. Once cooked, it should be soft, flakey and opaque not too white or dry.
I like to serve this dish with crushed new potatoes and lots of green veggies, which you can cook whilst fish is baking. This is a quick and delicious dinner!