zoom Parmesan crunchy cod with sautéed greens
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    Parmesan crunchy cod with sautéed greens

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    Parmesan crunchy cod with sautéed greens

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    85g panko breadcrumbs
    15g grated Parmigiano Reggiano
    2 tbsp chopped fresh flat leaf parsley
    2 tbsp olive oil, plus extra for drizzling
    8 x 150g cod fillets
    1 lemon, sliced into 8

    For the sautéed greens
    100g cavolo nero, stems removed, thinly sliced
    1 large courgette, cut into batons
    150g Tenderstem broccoli
    1 tbsp olive oil
    1 red chilli, deseeded and thinly sliced
    1 clove garlic, thinly sliced
    Lemon wedges, to serve 

    Method

    1. Preheat the oven to 200°C, gas mark 6. Mix together the breadcrumbs, cheese, parsley and 2 tbsp olive oil.

    2. Lay the cod fillets on a shallow roasting tray, season well. Sprinkle some breadcrumbs over 4 fillets – 1 tbsp per fillet. (Reserve the rest of the crumbs for the fishcakes.) Place 2 slices of lemon on each of the remaining 4 fillets. Drizzle with a little oil and bake for 10 minutes.

    3. Meanwhile, prepare the greens. Steam the vegetables for 3-4 minutes. Heat the oil in a sauté pan, add the sliced chilli and garlic and fry for 1 minute. Add the steamed veg and toss to coat in the oil.

    4. Divide the greens among 4 plates, top with the baked crunchy fish and serve with lemon wedges. Place the remaining cooked cod on a plate, cover and chill for the fishcakes.
     

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