Baked cod with bacon and lemon crumb

Baked cod with bacon and lemon crumb
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 20-25 min

Bake cod fillets with a zesty lemon crumb and bacon lardons in this simple traybake recipe. Serve with potatoes and green beans for an easy midweek dinner.

Give your next cod supper a Spanish twist with our chorizo-crumbed cod, pepper and olive traybake.

Nutrition: per serving

Calories
329
Fat
15.2g (4.1g saturated)
Protein
38.7g
Carbohydrates
9.5g (0.6g sugars)
Fibre
Nil
Salt
2.3g
Calories
329
Fat
15.2g (4.1g saturated)
Protein
38.7g
Carbohydrates
9.5g (0.6g sugars)
Fibre
Nil
Salt
2.3g

Ingredients

  • 200g smoked bacon lardons
  • 50g fresh breadcrumbs
  • ½ crushed garlic clove
  • Finely grated zest of one large lemon
  • Pinch of salt and pepper
  • ½ tbsp olive oil
  • 4 x 170g sustainable cod loins (or pollock/coley loins, or salmon fillets)

Method

  1. Fry the bacon lardons in a large frying pan over a medium-high heat for 8-10 minutes until crisp, then set aside to cool slightly. Heat the oven to 200°C/180°C fan/gas 6.
  2. Put the bacon in a mini food processor and whizz until just broken up (or finely chop and put in a mixing bowl). Add the breadcrumbs, garlic, lemon zest, a pinch of salt and pepper and the olive oil. Whizz again (or finely chop them and add to the bowl) to make small crumbs.
  3. Put the cod loins on a baking tray – skin-down if they have the skin on – and top with the crumb and a few slices of lemon. Drizzle with olive oil and bake for 20-25 minutes until the fish is cooked through and the topping is golden. Serve with roast baby potatoes and green beans.

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