BLUE COD WITH A PARMESAN & PARSLEY CRUST

Servings: 2 People

Ingredients:

400g of blue cod (1 large fillet per person)

1 cup of breadcrumbs

1/2 cup of Parmesan finely grated

Zest of 1 lemon

25 ml of your best olive oil

Rock salt

Freshly ground pepper

2 tablespoons of fresh chopped parsley

8 tomatoes on the vine

Fresh or dried thyme

Green beans to serve

Lemon wedges to serve

Method:

Preheat the oven to 180c while you prepare your crust.

Mix the breadcrumbs with the parmesan, lemon zest, chopped parsley, seasoning and keep adding drops of olive oil until all the crumbs are coated.

Grease a baking tray and place your fillets with the skin down. If they have already been skinned, just ensure your baking tray is even more greased, so that the fillets don't stick!

Cake your fillets with a crust on the top, about 1cm thick and place in the oven for around 15 minutes at which point the crust should be slightly golden and the fillet just cooked.

Serve with green beans and tomatoes on the vine. The latter can be baked simulataneously at the same temperature. Drizzle the tomatoes beforehand with a little olive oil and a pinch of dried thyme. We steamed the green beans and squeezed a little lemon juice and black pepper on at the end.

Credits: Mango Menus