Roast coley with a lemon, garlic and parsley crust

Roast coley with a lemon, garlic and parsley crust

Ingredients

• 675g/1lb 8oz coley fillet, 3cm/1¼in thick
• 85g/3oz white breadcrumbs, soft or slightly stale
• 3 tbsp parsley, finely chopped
• 2 cloves garlic, crushed
• finely grated zest ½ lemon
• 60g/2¼oz butter, melted
• a squeeze of lemon juice
• salt and pepper
• Lemon wedges, to serve

Method

• Season the coley with salt and pepper to taste.
• Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.
• Place the coley in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/425F/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.

Source: http://www.bbc.co.uk/food/recipes/roastcodwithalemonga_3477