Baked cod

with lemon & herb crust

Good enough to serve to guests, or great for a simple and tasty mid-week dinner


About this Recipe

By: Amanda

Impressive enough to serve to dinner guests, perhaps on a bed of lightly sautéed kale, or great for a simple and tasty mid-week supper.  The zingy lemon and herb crust can be stretched to serve 5 or 6 and you can freeze individual portions of it in ice cube trays, so can prepare a nutritious meal in minutes, using various types of fish and accompanying it with mountains of green vegetables.




Step by Step Instructions

  • 50 grams butter, or non-dairy alternative
  • 1 handful of fresh parsley leaves
  • 1 handful of fresh basil leaves
  • 1 zest of a lemon
  • 100 grams fresh or dried, wholemeal (or gluten free) breadcrumbs
  • 100 grams pine nuts
  • 4 fillets cod or other firm white fish
  • Juice of a lemon


  • Small food processor
Step 1

Place the butter, fresh herbs, lemon zest, breadcrumbs and pine nuts into a food processor and blend to a paste.

Step 2

Spread the herb crust onto the fish fillets and place in an ovenproof dish, then cover with foil. Bake for 8-10 minutes at 180C, until the fish is cooked through. Squeeze lemon juice over each fillet before serving.


Like many fruit and vegetables, the skin or peel contains a potent mix of vitamins, minerals and fibre. Lemon peel provides calcium, potassium and vitamin C (although we consume it in such small amounts). It is best to use organic, waxless lemons if possible. 

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