HERB-CRUSTED BAK ED COD

Pressing a crust onto fish before baking is a great way to add loads of extra flavour and texture to the finished dish. It also protects the delicate fish from the heat of the oven so that the fish cooks perfectly.

SERVES 4, PLUS LEFTOVERS

● 2 sides of cod fillet, weighing about 350g each

● Sea salt and freshly ground black pepper

● 150g white breadcrumbs

● 1 garlic clove, crushed

● Zest of 1 lemon

● A handful of chopped flat-leaf parsley

● A handful of chopped soft herbs, such as tarragon, chives or dill

● 2 tbsp mayonnaise

● 1 tbsp Dijon mustard

● 2 tbsp capers, chopped

● Extra virgin olive oil, to drizzle

1. Preheat the oven to 200°C/fan 180°C/400°F/ gas 6 and line a baking tray with non-stick baking paper.

2. Season the fish all over with salt and pepper and put on the lined tray. Mix the remaining ingredients together, adding enough olive oil to bind and season. Press the mixture all over the fish and bake in the top of the oven for 12–15 minutes until the fish is just cooked and the crust is lovely and golden.