Cod with Lemon, Basil and Sun-Dried Tomato Crust

cook 20 mins
  • 4 thick cod fillets, about 150 g (5 oz) each
  • 2 tablespoons olive oil, plus extra for oiling
  • 75 g (3 oz) breadcrumbs
  • 4 sun-dried tomatoes, finely chopped
  • finely grated rind of 1 lemon
  • handful of basil, chopped
  • salt and pepper
  • Season the cod, then place on a lightly oiled baking sheet. Rub 1 tablespoon of the oil over the top of the fish.
  • Mix together all the remaining ingredients. Press on top of each fish fillet, then drizzle over the remaining oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until the fish is lightly crisp and cooked through. Serve with potatoes and a tomato salad.
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