Baked Cod With A Crispy Crust
- 2 x cod loins, weighing about 175 g (6 oz) each
- 1 tablespoon olive oil, plus extra for greasing
- 1 slice of wholemeal bread (stale is fine) or 1 tablespoon fresh breadcrumbs
- 1 small red onion, very finely chopped
- 1 garlic clove, finely chopped (optional)
- a thyme sprig
- a sliver of butter, not more than 10 g (1/2 oz) in total
- salt and freshly ground black pepper
- Preheat the oven to 200u0b0C (400u0b0F) Gas mark 6. Wipe the cod loins clean, run them briefly under the tap to rinse, then pat them dry with kitchen paper. Line a large baking tin with foil, lightly oil the foil and put the pieces of fish on it, skin side down.
- Put the slice of bread in a food processor or blender and whizz it into breadcrumbs. Empty them into a bowl and add the tomatoes, onion and garlic. Add the thyme leaves and stir in the olive oil. Season with salt and pepper and stir everything together well.
- Put the fish in the preheated oven and bake until done - when the flesh is opaque and flakes easily - which will take about 10-15 minutes, depending on the thickness of the loins.
cod loins, olive oil, wholemeal bread, red onion, garlic, thyme, butter, salt
Taken from www.epicurious.com/recipes/member/views/baked-cod-with-a-crispy-crust-52375811 (may not work)