About this recipe:These robustly flavoured fillets are baked on a bed of lemon. Try serving with fresh asparagus.
75 g (2¾ oz) fresh wholemeal breadcrumbs
2 tablespoons grated fresh horseradish, drained if bottled
3 tablespoons chopped fresh parsley
2 spring onions, finely chopped
Salt and black pepper
4 cod fillets, skin on, about 125 g (4½ oz) each
To garnish: paprika
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Method Prep:10min › Cook:20min › Ready in:30min
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.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
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.