recipe for Crunchy Oat Topped Cod comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Crunchy Oat-Topped Cod
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
to make Crunchy Oat-Topped Cod
the oven to 200°C / 400°F / Gas Mark 6.
the steaks with lemon juice and place in an ovenproof
the oats, butter, herbs and seasoning together and
spoon over the fish.
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.
and serve with a risotto and grilled vegetable salad.
with the permission of Seafish - www.seafish.org