Cod is amazing. It has virtually no fat/salt/junk in it (I know, I read the packaging). Sure we chuck a bit of mayonnaise in this recipe but it makes it taste great and really it's so little that it is hardly worth worrying about.
People can get very hung up on their recommended daily allowance stats but I think that provided you are eating a balanced diet then it doesn't matter. You might not like this but I think the best "diet" as such is just eating a bit less. Certainly from my experience I know that when I am at home I eat soooo much more than when I am at university. This is because food is kind of 'on tap' at home. And the more I eat, the more I want to eat! But when I am at university I have to cook everything and buy everything so I don't really over-eat (although I do binge on Tesco Cookies every now and again!).
Anyhow, this is a a splendid recipe and a great meal. This recipe covered 3 people but it could easily do 4.
People can get very hung up on their recommended daily allowance stats but I think that provided you are eating a balanced diet then it doesn't matter. You might not like this but I think the best "diet" as such is just eating a bit less. Certainly from my experience I know that when I am at home I eat soooo much more than when I am at university. This is because food is kind of 'on tap' at home. And the more I eat, the more I want to eat! But when I am at university I have to cook everything and buy everything so I don't really over-eat (although I do binge on Tesco Cookies every now and again!).
Anyhow, this is a a splendid recipe and a great meal. This recipe covered 3 people but it could easily do 4.
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Ingredients
Method
Crush the garlic and mix it with the mayonnaise in a bowl. In an ideal world, let it stand for half an hour so the flavour infuses.
Now lay the cod on a lightly oiled baking tray (so it doesn't stick) and spread the garlic mix on top.
Lightly toast the bread then blitz in a blender to make breadcrumbs. Chuck them in a bowl and then chop in the parsley. Use a grater to zest the lemon and then squeeze all the juice in. Season with a little salt and plenty of pepper. Toss the breadcrumbs with a fork/other utensil!
Sprinkle the breadcrumbs over the cod and garlic mayonnaise. Pop the tomatoes in the baking tray with the fish.
Cook at 200 for 13 minutes (or thereabouts - the top should be golden brown and the fish should flake beautifully).
- 500g cod
- 3 tbs mayonnaise
- 2 cloves of garlic, crushed
- Breadcrumbs (one thick slice of bread, toasted and blended)
- Handful parsley, chopped
- Half a lemon
- Salt and pepper
- Cherry tomatoes, halved
Method
Crush the garlic and mix it with the mayonnaise in a bowl. In an ideal world, let it stand for half an hour so the flavour infuses.
Now lay the cod on a lightly oiled baking tray (so it doesn't stick) and spread the garlic mix on top.
Lightly toast the bread then blitz in a blender to make breadcrumbs. Chuck them in a bowl and then chop in the parsley. Use a grater to zest the lemon and then squeeze all the juice in. Season with a little salt and plenty of pepper. Toss the breadcrumbs with a fork/other utensil!
Sprinkle the breadcrumbs over the cod and garlic mayonnaise. Pop the tomatoes in the baking tray with the fish.
Cook at 200 for 13 minutes (or thereabouts - the top should be golden brown and the fish should flake beautifully).
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