Fay Ripley's quick crusty cod recipe

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 261 calories / serving
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Cod with tomatoes hero

Preheat the oven to Gas Mark 6, 200°C, 400°F. Mix the fresh thyme and breadcrumbs with the olive oil.

Pop the fillets on a lightly oiled roasting tray. Spread a teaspoon of the pesto on top of each fillet. Then divide the herby breadcrumb mix between the 2 fillets, pressing down lightly on top.

Bake for 15-20mins until the fish is cooked through. Serve with some roasted tomatoes. 

Top tip

Kids love the pesto on the cod, but for a different, grown-up version, try using horseradish instead

From Fay's Family Food by Fay Ripley, text © Fay Ripley 2009, photography © David Munns 2009, published by Michael Joseph. 

  • Ingredients

  • 1tbsp fresh thyme leaves, chopped
  • 2 heaped tbsp breadcrumbs (whizz up any old bread-bin leftovers)
  • 1tbsp olive oil
  • 2 x 150g cod (or pretty much any fish) fillets, skinless and boneless
  • 2 tsp fresh pesto
  • Energy 1095kj 261kcal 13%
  • Fat 12g 16%
  • Saturates 1g 5%
  • Sugars 0g 0%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 8.5g Protein 30.8g Fibre 0.3g

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