With summer on our doorsteps and staycation a reality for all of us, we can use easy tasty recipes. I was craving this summery, easy, super delish Belgian classic: cod with a breadcrumb and herb crust. It is probably one of the easiest and fastest yet wholesome recipes to make.
As part of a series of Belgian dishes posted every first Wednesday of the month, I vow to demystify these uber Belgian classics for you. Step-by-step I will show you what to do, this will have you successfully recreate those gorgeous rustic Belgian flavours you discovered in Belgium.
This is a one pan type of preparation and takes less than 20 minutes. It is light and easily adaptable to every season and every ingredient in season.
![cherry tomatoes](https://leeksandhighheels.com/wp-content/uploads/2020/06/cherry-tomatoes.jpg)
Summer means tomatoes for me, although if you planted tomatoes this March, your crop will come later in August but these babies were grown in a greenhouse so they are pretty full of flavour.
![parsley](https://leeksandhighheels.com/wp-content/uploads/2020/06/parsley.jpg)
Flat parsley is one of my favourite herbs to use. There is always a jar with them around as I’ve a real hard time to grown them outside.
![crust making for the cod](https://leeksandhighheels.com/wp-content/uploads/2020/06/crust-making-for-the-cod.jpg)
Chop the parsley real fine, add to the breadcrumbs (I used panko) with a table spoon of olive oil. And mix to combine. Add a nice layer on each piece of cod.
You can serve it with mash potatoes or couscous. If tomatoes are not your thing, courgette or eggplant are a good summery substitute.
![cod with crust and tomatoes](https://leeksandhighheels.com/wp-content/uploads/2020/06/cod-with-crust-and-tomatoes.jpg)
Belgian Classics: cod with breadcrumbs and herb crust
Yield 4 portions
Ingredients
- 120 gr cod per portion
- 200 gr cherry tomatoes for 4 portions
- 4 tablespoon breadcrumbs ( I used japans panko for extra crunch)
- sprig flat parsley
- 2 tablespoon olive oil
- 1 lemon
- salt
Instructions
- Brush a ceramic ovendish with 1 tablespoon of olive oil ( or butter). Score ( carve a cross) the tomatoes on the bottom so the juices can release easily when roasting. Place the pieces of cod, cherry tomatoes in the dish. Slice the lemon and add slices in-between the fish and tomatoes.
- Mix the breadcrumbs, 1 tablespoon olive oil, chopped parsley and salt. Spread evenly over each piece of cod.
- Season the tomatoes with salt. Roast for 10 to 12 minutes in a pre heated oven at 180C. Serve immediately.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski with our commercial deals. I used my plates from my grandmother and vintage silver fish flatware.