This is easy and tasty and incorporates a bit of prebiotic food for our microbes in the topping. Plus it is a way to disguise the fish a little for the Food Critics!
Heat the oven to 200 degrees C or 180 degrees C for a fan oven.
4 x 175-200g thick skinless, boneless cod fillets (or other chunky white fish – I often use Red Fish which sounds ironic but it is a similar texture to cod and more sustainably available)
Plenty of fresh bread crumbs – I use around 250g of wholegrain, seedy bread, or rye to give it a bit of extra flavour
20g fresh flat leaf parsley (include the stalks), finely chopped
1 or 2 cloves of garlic, finely chopped
3 or 4 rounded tablespoons of freshly grated parmesan, more if you fancy
1 tablespoon of olive oil
Salt and Pepper
Lay the fish out in a single layer in an oven proof dish.
In a bowl, thoroughly mix the breadcrumbs, parsley, garlic and parmesan together.
Then pour in the oil and season with salt and freshly grated pepper.
When it is all amalgamated, cover each piece of fish with a generous and even layer of the topping.
Bake on the middle shelf for 15-20 mins depending on the thickness of the fish – until the fish is firm and the topping is starting to crisp.
Serve with purple sprouting and fennel maybe? My mouth is watering as I type.