Delicious and light cod, colourful and quick to cook, this recipe is ideal for weekday meals.Crunchy topped cod perfect for a light main meal accompanied by fresh green salad.
Crunchy topped cod low fat low cholesterol recipe:
Ingredients:
1 cod fillet, about 115g (4oz), skinned
One tomato, sliced
25g wholemeal bread crumbs
Rind and juice of half lemon
1 tsp sunflower oil
Salt and ground black pepper
Preheat the oven to 200C/400F/Gas6
Arrange the cod fillet in ovenproof dish season with salt and black pepper.Then place tomato slices on top.
Mix together the breadcrumbs, lemon rind and juice and the oil with seasoning to taste.Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes.
Serve hot.