Crispy Crumb Cod

  • 24 Feb - 02 Mar, 2018
  • Mag The Weekly
  • Cookery


· 300g can peas

· 600g frozen or ready-prepared mashed potato

· 4x150g cod fillets

· 2 large tomatoes, sliced

· 100g cheddar cheese, grated

· 4tbsp dried breadcrumbs

· Salt and ground black pepper to taste

· Fresh parsley, to garnish


Preheat a grill. Tip the can of peas into a saucepan and heat gently, stirring frequently. Heat the mashed potato according to package instructions. Meanwhile, arrange the fillets on the grill rack and top them with sliced tomatoes. Grill for about three to four minutes. Mix grated cheese and breadcrumbs together and sprinkle on top of the fish. Season with salt and pepper, and grill for another three to four minutes, or until the fish flakes easily. Mix the peas and mashed potato together and spoon on to warm serving plates. Arrange the cod fillets on top and serve garnished with fresh parsley.