This tasty recipe is from The Seafood Shack by Kirsty Scobie & Fenella Renwick, Kitchen Press, £20, which is out now.
Cooking time: 20 minutes
- 2 slices of white bread
- Juice and zest of ½ lemon
- 100g Parmesan, grated
- 2 tbsp basil or red pepper pesto
- 4 cod fillets (skin on)
- Dash of vegetable or rapeseed oil
- 50g salted butter
- Salt and pepper
Preheat the oven to 180C.
Blitz the bread in a food processor until you have coarse breadcrumbs, then mix with the lemon zest, Parmesan and pesto in a bowl. Season to taste.
Using your fingers, check the cod for bones and season the skin of the fish.
Heat your pan and add the oil. Once the pan is hot, put in your fish, skin side down, season and cook for two minutes or until the skin is crispy. Turn over, add your butter and lemon juice to the pan and cook for another two minutes. Flip your fillets back over so they are skin side down and spoon a quarter of the breadcrumb pesto mix on top of each one.
Transfer the fish to an oven dish and cook in the oven for eight minutes. The timing will depend on the thickness of your fillet, so to check if they are cooked, push a knife in to see that the flesh flakes apart and is white and opaque.
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