Baked cod with a horseradish crust
Recipe by:
Brenda Houghton
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Serves:
4
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Yield:
4 servings
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Ready in:
30 mins
(10 mins
Prep
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20 mins
Cook)
These robustly flavoured fillets are baked on a bed of lemon. Try serving with fresh asparagus.
Ingredients
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2 lemons
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75 g (2¾ oz) fresh wholemeal breadcrumbs
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2 tablespoons grated fresh horseradish, drained if bottled
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3 tablespoons chopped fresh parsley
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2 spring onions, finely chopped
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Salt and black pepper
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4 cod fillets, skin on, about 125 g (4½ oz) each
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To garnish: paprika
Preparation method
- Heat the oven to 220°C (425°F, gas mark 7). Finely grate the zest from one lemon into a bowl. Stir in the breadcrumbs, horseradish, parsley and spring onions, then season well. Squeeze the juice from the grated lemon and stir it in.
- Cut the remaining lemon into slices and arrange them on the base of a shallow ovenproof dish. Place the cod on top, skin side down, and spoon the crumb mixture over each fillet, pressing it down lightly.
- Bake the fish for 15-20 minutes until the flesh turns opaque and flakes easily. Serve sprinkled with paprika.
Copyright
Copyright by The Readers Digest Association, Inc. 1998
Low-fat tip
Do not use creamed horseradish or horseradish sauce with the cod as it can be high in fat. If you cannot find fresh horseradish, use fresh ginger instead.