Herb-Crusted Cod

Herb-Crusted Cod: Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper.

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2. Pat the cod dry, lay it on the tray and brush the tops with the mustard.

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3. Mix the panko, parsley, thyme, lemon zest, oil and pepper. Press the crumbs firmly onto the mustard.

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4. Bake for 15 minutes, until the crust is golden and the fish flakes. Rest for 2 minutes and serve.

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Keep an Eye on These

1. Use a thin, even layer of mustard; too much makes the crust soggy.
2. If the crust browns before the fish is done, cover the tray loosely with foil.
3. Press the crumbs on with a dry hand so that they do not clump to your fingers.

Changing the Recipe

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

To Go With It

Steamed green beans · Steamed white rice · A cucumber salad

Keeping Herb-Crusted Cod

Keeps in the fridge for up to 2 days. Reheat on a tray in a hot oven to recrisp the crust.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.