Belgian Classics: cod with breadcrumbs and herb crust

Yield 4 portions



  1. 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.
  2. Mix the breadcrumbs, 1 tablespoon olive oil, chopped parsley and salt. Spread evenly over each piece of cod.
  3. Season the tomatoes with salt. Roast for 10 to 12 minutes in a pre heated oven at 180C. Serve immediately.


on by Sandra Slawinski

Recipe by Leeks and High Heels at