Lemon and Parmesan cod with herby mash
- 25g butter, melted
- 1 large egg, beaten
- 75g breadcrumbs, made from bread 2-3 days old
- 40g Parmesan, grated
- 1/4 level tsp paprika
- 1 lemon, finely grated zest of
- 4 skinless cod fillets, about 150g each
- 600g potatoes, peeled and cut into even-sized chunks
- 75ml milk
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
- Green beans, to serve
- Leeks, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Mix half the melted butter with the egg and put in a shallow dish. Mix the breadcrumbs, Parmesan, paprika and zest together and put in another shallow bowl.
Coat the fish in the egg first, then in the crumbs, making sure the fillets are well coated. Pat the crumbs on lightly.
Put the fish on a baking tray and cook for 15-20 minutes.
Meanwhile, boil the potatoes until tender. Drain, then mash with the rest of the butter and the milk. Stir in the herbs.
Serve the mash with the fish, green beans and leeks.