Title: Crunchy Topped Cod
Categories: Seafood Diet Main
Yield: 4 Servings

4		Pieces cod fillet, about 115g/4oz each, skinned
2	md	Tomatoes, sliced
1	c	(50g/2oz) fresh wholemeal breadcrumbs
2	tb	(30ml) chopped fresh parsley
1/2		Lemon, finely grated rind and juice of
1	ts	(5ml) sunflower oil
		Salt & ground black pepper

* Colorful and quick to cook, this is ideal for weekday meals * Preheat the oven to 200øC/400øF/Gas 6. Arrange the cod fillets in a wide, ovenproof dish.

Arrange the tomato slices on top. Mix together the breadcrumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.

Spoon the crumb mixture evenly over the fish, then bake for 15-20 mins. Serve hot.

Nutrition Notes: Per portion: Energy - 130Kcals/546kJ Fat - 2.06g Saturated fat - 0.32g Cholesterol - 52.9mg Fibre - 1.4g

From: "The Low Fat, Low Cholestrol Cookbook" - by Christine France

Posted by : Sue Rykmans.

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