An easy nutritious dinner.
4 x 150g fillets of Cod (or Haddock / Salmon), skinned and pinboned
2 tsp dijon mustard
8 tbsp breadcrumbs
2 spring onions, finely sliced
25g flaked almonds
20g parsley, finely chopped
2 tbsp of olive oil (or melted butter)
Salt and freshly cracked black pepper
Preheat oven to 180ºC
- Line a baking sheet with tinfoil and roast the flaked almonds for 4 mins, set aside and allow the baking sheet to cool (it will be used for the fish). Mix together the crumb topping ingredients and set aside.
- Pat the fish dry, season and place on the baking sheet. Spread a teaspoon of dijon mustard over the top of each fish fillet. Spoon the crumb topping evenly over the surface of each piece of fish.
- Increase the oven temperature to 200°C and bake the fish for 12 - 15 minutes (depending on the thickness of the fish) and until the breadcrumbs are golden brown.
- Serve with french beans, boiled new potatoes, roasted tomatoes (see p. 92) or salad.