Baked cod with a herb and polenta crust
Thick white cod fillets under a crisp, golden parsley and lemon crust, baked on a bed of tomatoes and green beans.
- Time30 min
- LevelEasy
- Costabout £2.40 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes for 12 minutes, until tender, then drain.
12 min - 2
Mix the polenta, lemon zest, parsley, garlic and thyme in a bowl with some black pepper.
- 3
Put the tomatoes and green beans in a roasting tin and spray lightly. Lay the cod on top.
- 4
Brush the cod with the egg white, then press the polenta mix on top in a thick layer. Spray lightly.
- 5
Bake for 14 to 16 minutes until the crust is golden and the fish flakes easily.
15 min - 6
Serve with the potatoes, the roasted tomatoes and beans, and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.