A quick and easy weekday supper dish, this takes only a few minutes to prepare and cook. Try it with new potatoes boiled in their skins and steamed green veg – minimum effort, maximum flavour.
I used line-caught, sustainably fished cod but any firm white fish would work. It’s a good way of using up stale bread, too, if you’re feeling thrifty. Just whizz a couple of slices in a food processor and Bob, as they say, is your uncle. You’ll need a pan that can be put under the grill.
Cod with a Lemon, Rosemary and Parmesan Crust
2 thick cod fillets, skin on
Zest and juice of 1 lemon
A sprig of rosemary, needles stripped and very finely chopped
25g grated Parmesan
Oil, salt and pepper
Preheat the grill to hot.
Mix the breadcrumbs with the lemon zest, chopped rosemary and Parmesan and season with a little salt and freshly ground black pepper.
Fry the cod fillets, skin-side down, in a little oil for about four minutes. Spread a layer of the breadcrumb mixture on top of each fillet.
Put under the hot grill and brown for another three or four minutes until the top is browned and the fish just cooked through.
Remove the fish to hot plates and keep warm. Quickly melt the butter in the pan and whisk in the lemon juice. Drizzle over the fish and serve straight away.