Crusted Lemon Cod With Herby Cream Cheese, And A Sourdough, Parmesan & Parsley Breadcrumb
This dish never fails to please and is in my top five ‘lazy but impressive’ recipes to fall back on when I don’t have much time or creativity. It’s always worth keeping some sourdough breadcrumbs in the freezer as these can go straight onto the fish without having to get a blender out. Panko breadcrumbs work just as well. I love this simply served with a variety of Spring greens, but if you’re hungry it also goes amazingly with new potatoes or some homemade sweet potato fries. If you’re vegan you can simply leave out the cream cheese and parmesan, it still makes a beautiful crust!
4
Ingredients
4 cod fillets, skinless
40g cream cheese (eg Philadelphia)
1 lemon, juice and zest
drizzle olive oil
salt & pepper
sourdough breadcrumbs (roughly one big tbsp per fillet)
grated parmesan
pinch garlic powder
small handful parsley leaves, chopped
salt & pepper
Method
1. Preheat oven to 200C fan and line a baking tray with baking parchment. Lay out the cod fillets on the tray.
2. In a small bowl mix the cream cheese, lemon juice, olive oil, salt & pepper. Spread a generous layer of this over each cod fillet.
3. In a separate bowl, combine the breadcrumbs, parmesan, garlic powder, parsley leaves and a pinch of salt and pepper.
4. Divide this mixture between the cod fillets to corm a chunky crust.
5. Add a final drizzle of olive oil over the crust to give it an extra crunch once cooked.
6. Bake for 10-13 minutes (depending on the thickness of the cod)
7. Enjoy with fresh Spring greens.
