Chermoula crumbed cod

This chermoula crumbed cod recipe is perfect when you’re craving breaded fish but you still want to eat healthily. It’s also great when you want to prepare something special but have little time available. Children and adults absolutely love it and always ask for a second portion. I recommend serving it with wilted greens and a dollop of mayonnaise or greek yoghurt.

Matt Russell

SERVES 4

4 skinless cod fillets, about 150g each
olive oil, for drizzling
juice of 1 lemon
salt and pepper
lemon wedges, to serve

FOR THE CHERMOULA CRUMB
100g fresh white breadcrumbs
20g fresh coriander, finely chopped
20g flat-leaf parsley, finely chopped
handful of mint leaves, finely chopped
3 tbsp olive oil
3 garlic cloves, peeled and crushed
finely grated zest of 1 lemon
1 tbsp lemon juice
2 tsp ground cumin
2 tsp paprika
½ tsp salt, or more to taste

1. Preheat the oven to 200C/ 180C fan/gas 6.
2. Mix all the ingredients for the chermoula crumb together in a bowl, then taste and adjust the seasoning, adding salt if necessary.
3. Place the cod fillets in a roasting tin, then drizzle with olive oil and the lemon juice and season with salt and pepper on both sides. Sprinkle the chermoula crumb mixture on top of the fillets.
4. Bake for 12-15 minutes or until the fish is cooked and the crumb is golden. Serve immediately with lemon wedges.

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