Lemon and pepper wild cod with sourdough bread crumbs recipe

This plate is dinner is a mid-week superstar.

It tastes great, is nutritious, and best of all, it is ready in 30 minutes—a plateful of my kind of fish and chips. The fish has a delicious crunchy topping which I served with chunky potato wedges, sauteed courgettes, and lambs lettuce. I finished with a drizzle of lemon and garlic yogurt dressing. What’s not to love?

Serves 2

Ingredients

2 portions of Wild cod

Sourdough bread crumbs enough to coat the fish (place 2 sourdough slices into a blender and blitz to make breadcrumbs)

250g potatoes scrubbed with skin on and quartered.

Greens of choice (I used lambs lettuce and courgettes)

Lemons cut into wedges

Half a cup of full-fat yogurt

1 garlic clove crushed

Seasoning

Method

Heat oven to 180c. Toss and coat the potatoes in oil/fat of choice, I used olive oil. Season and place in the oven for 25 minutes.

In a bowl season the sourdough bread crumbs. Drizzle a little lemon over the fish and scatter the bread crumbs. Place in a roasting tin. Roast for 20 minutes or until fish is cooked through. Remove with the wedges once they are cooked and golden.

Mix the yogurt with lemon juice and garlic. Drizzle over everything once plated and enjoy.

Katie xx

Instagram @katiejensonhullnutrition @aseasonalkitchen