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Recipe for :

Crunchy Oat Topped Cod

This recipe for Crunchy Oat Topped Cod comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Crunchy Oat-Topped Cod

4 x 170g (6 oz) thick cod or coley fillets, skinned
4 x 15ml spoon (4 tablespoons) lemon juice
55g (2 oz) rolled oats
30g (1 oz) butter, softened
2 x 15ml spoon (2 tablespoons) fresh chopped coriander
salt and pepper
tomato halves, to garnish

How to make Crunchy Oat-Topped Cod

  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • Sprinkle the steaks with lemon juice and place in an ovenproof dish.
  • Mix the oats, butter, herbs and seasoning together and spoon over the fish.
  • Place onto a foil square and cook for 20 - 25 minutes, remove from the oven, open the foil square and return to the oven for 5 - 7 minute until the oats brown.
  • Garnish and serve with a risotto and grilled vegetable salad.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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