Parmesan Crusted Cod with Summer Veg

This recipe works in combination with: Pea & Mint Soup, Spiced Poached Peaches with Greek Yogurt. This recipe features in these meal plans: Summer Al Fresco.

Cod fillets with a parsley and Parmesan crust served with a dressed green salad and summer vegetables.

Ingredients

  • 4 cod fillets
  • 140g of mixed salad leaves
  • 300g of cherry tomatoes, halved
  • 200g of asparagus tips
  • 6 medium new potatoes (approx 70g each), quartered
  • 1 small lemon, cut into wedges
  • 25g of Parmesan cheese, grated
  • 50g of breadcrumbs
  • 60ml of olive oil (4 tbsp)
  • 1 egg white, beaten
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp plain white flour
  • 1 tbsp butter
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Oven temp: 200c
  • Price per person: £3.97
  • Store cupboard: Cook's
  • Calories per serving: 595
  • 5-a-day per serving: 2
  • Print Recipe
Parmesan Crusted Cod photo
Tasty?

813 cooks think so

Method

  1. FOR THE CRUSTED COD. Preheat the oven. Mix the breadcrumbs, Parmesan and parsley in a shallow bowl and season with salt and pepper.
  2. Dip the top of each cod fillet into the flour and then into the beaten egg white. Finally press the top of the cod fillet into the breadcrumb mixture to get an even crust. Place the cod fillets on a baking tray and bake in the oven for 10-15 minutes, or until the cod is cooked through and the breadcrumbs are golden brown.
  3. MEANWHILE, FOR THE MIXED SUMMER VEGETABLES. Cook the potatoes in lightly salted boiling water for 8-10 minutes. Towards the end of the cooking time, add the asparagus and cook for 2-3 minutes, or until tender. Drain well.
  4. Heat the butter and 1 tbsp oil in a frying pan. Add the asparagus and tomatoes and heat through. Remove from the heat and toss with the boiled new potatoes and a pinch of salt and pepper.
  5. FOR THE SALAD. To make the vinaigrette, mix together the balsamic vinegar, mustard, and 3 tbsp olive oil and season with salt and pepper.
  6. Serve the crusted cod with the lemon wedges, summer vegetables and the dressed salad.


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