Fast fish

Cod Loin with a Herb Crust
You could substitute fresh haddock or coley for the cod.

Serves 4

4 x cod loin fillets, skinned
oil for light greasing
125g fresh white breadcrumbs
grated zest and juice of 1 lemon
4 tbsp chopped flat-leaf parsley
2 tbsp chopped chives
2 tbsp mayonnaise
1 tsp Dijon mustard
salt and black pepper

1. Preheat the oven to 220C/425F/gas mark 7 and lightly grease a shallow baking dish. Lay the cod in the dish.
2. In a small bowl, toss together the breadcrumbs, lemon zest, juice and herbs. In a separate small dish mix the mayonnaise and mustard, season with salt and pepper, then spread evenly onto the cod.
3. Top with the breadcrumb and herb mixture and bake for 18–20 minutes or until the fish is just done and the crust golden and crunchy.

Tip. Make extra breadcrumb and herb mixture and store in the freezer in plastic bags. It makes a quick dish even quicker.

Monkfish in a Cheddar and Soured Cream Sauce
This dish can be completely assembled a few hours ahead of time and sit in the fridge until ready to bake and serve.

Serves 4

2 monkfish tails, centre bone removed
250g cherry tomatoes, halved
142ml soured cream
1 tbsp wholegrain mustard
salt and black pepper
150g Cheddar cheese, grated

1. Preheat the oven to 200C/400F/gas mark 6.
2. Cut the monkfish into 5cm chunks and place in a baking dish along with the halved cherry tomatoes.
3. Combine the soured cream and mustard, season with salt and pepper and pour over the fish and tomatoes.
4. Sprinkle over the cheese and bake for 20–25 minutes or until the cheese is melted and golden and the fish firm.

Tip. Sprinkle a few dried breadcrumbs on top after 15 minutes of cooking then flash the dish quickly under a hot grill for a gratin effect.

Next page:
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Simple Sole