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Crispy, golden cod with a zesty lemon-oat crust, fluffy baby potatoes and loads of colourful veggies. The oat and Parmesan topping gives the cod a delicious crunch, while fresh lemon adds a sharp, zingy finish. Easy to make, high in protein and ready in around 40 minutes.
Blender (or use crushed oatcakes or wholewheat breadcrumbs)
1.
Heat the oven to 200c (180c fan).
2.
Put the halved potatoes in one large, or two medium roasting tins. Toss with 1 tbsp olive oil (or split this between the two). Roast for 20 minutes, turning once halfway.
3.
Add the cherry tomatoes to the roasting tin/ tins. Toss everything together and roast for another 5 minutes.
4.
Blitz the oats in a blender (or crush oatcakes by either placing in a freezer bag and using a rolling pin, or placing in a bowl and using a pestle or back of a glass)
5.
In a bowl, mix the oats/ crushed oatcakes, Parmesan, 1 tbsp olive oil, garlic powder, parsley, lemon zest and season with black pepper.
6.
Make space among the potatoes and tomatoes and place the cod and broccoli in the roasting tin/tins. Season with salt and pepper and squeeze over some lemon juice.
7.
Press the oat-Parmesan mixture firmly onto each fillet.
8.
Bake for 15–18 minutes, until the cod is cooked through and the topping is golden and crisp. The fish should be opaque and flaky.
9.
Squeeze the remaining lemon over the fish, potatoes and vegetables.
10.
11.
12.
Tip
For low carb, reduce the potatoes to 300g and increase broccoli to 500g or add an additional vegetable. For low fat, reduce the olive oil to 1 tbsp total, and reduce parmesan to 15g. Wholemeal breadcrumbs can also be used in place of the oats/oatcakes if preferred. This could also be cooked in a large, or dual-drawer air fryer.
Cost-saving tips
Freeze the cooked cod and vegetables in portions for up to 2–3 months. Defrost, then reheat until piping hot in the oven or air fryer rather than the microwave to help the cod topping crisp up again.