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Fresh and zingy herb crumbed cod recipe image

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Ingredients

For the cod

80 g g breadcrumbs breadcrumbs
(fresh)
50 g g grated parmesan grated parmesan
10 g g parsley parsley
(roughly chopped)
10 g g mint mint
(finely chopped)
1 lemons lemon
(zest only)
4 tsp tsp Dijon mustard Dijon mustard
4 - 200 g g cod fillets cod fillet

For the salad

750 g g new potato new potato
(halved)
130 g g frozen peas frozen peas
2 lettuces lettuce
(sliced into 6 chunks)
60 g g radishes radish
(thinkly sliced)
0.5 bunches bunch spring onions spring onion
(finely shredded)
10 g g parsley parsley
(roughly chopped)
10 g g mint mint
(finely chopped)
1 avocados avocado
(sliced)

For the dressing

1 lemons lemon
(juice and zest)
1 tbsp tbsp Dijon mustard Dijon mustard
1 tbsp tbsp Runny Honey Runny Honey
60 ml ml extra virgin olive oil extra virgin olive oil

Fresh and zingy herb crumbed cod

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1:10 h
(33)

Method

Try this vibrant baked cod salad with texture from the breadcrumbs and tangy Parmesan. Serve alongside two portions of vegetables.

 

1. Preheat the oven to 180ºC/160ºC fan/gas mark 4. Bring a pan of water to the boil and add the potatoes for bite. Simmer for 10 minutes, drain then spread out onto a baking tray. Drizzle with oil and roast for 35-40 minutes.

2. Meanwhile, mix together the breadcrumbs for crispiness, Parmesan, herbs, lemon zest and mint for zing with plenty of salt and pepper. Brush the mustard evenly over the cod, then firmly pat the breadcrumb mix all over the fish. Place the fillets on a non-stick baking tray and roast for 15-20 minutes, until flaky.

3. Cook the peas in boiling water for 3 minutes, then drain and rinse under cold water to cool. Shake off any remaining water, then toss with the remaining salad ingredients.

4. For the dressing, mix the lemon, mustard and honey for sweetness together in a jug and slowly whisk in the oil until glossy and thick. Season to taste and toss through the salad.

5. To serve, divide the salad between bowls and finish with the fish and roasted potatoes