recipe for Crunchy Topped Cod comes from Seafish - www.seafish.org
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 Topped Cod
x 175g (6 oz) cod or coley steaks
4 x 15ml spoon (4 tablespoons) lemon juice
125g (4oz) wholemeal breadcrumbs, toasted
50g (2oz) butter or margarine
4 x 5ml spoon (4 teaspoons) wholegrain mustard
salt and freshly ground black pepper
fresh chopped parsley, to garnish
to make Crunchy Topped Cod
oven to 190°C / 375°F / Gas Mark 5.
centre bones from each of the cod steaks.
the steaks with lemon juice and place in an ovenproof
the breadcrumbs, butter or margarine, mustard and
seasoning together and spoon over the fish.
for 20 - 25 minutes.
and serve with courgettes and new potatoes.
with the permission of Seafish - www.seafish.org