Wild pacific cod with lime, herb and parmesan crust

recipe

Wild pacific cod with lime, herb and parmesan crust

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A delicious crust tops fillets of Pacific cod to make them taste superb. You could easily substitute Alaska pollock fillets, halibut or salmon for the cod as the topping works well on all of them

Ingredients

4 tbsp olive oil
4 x 100-150g (4-6oz) fillets Pacific cod
Finely grated zest and juice of 1 lime
50g (2oz) fresh white breadcrumbs
1 tbsp fresh dill, oregano or parsley, chopped
50g (2oz) Parmesan cheese, finely grated
Salt and freshly ground black pepper
4 thin slices of lime

Serves: 4

Directions

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Pre-heat the oven to degrees C / fan oven degrees C / Gas Mark
Grease a baking sheet with a few drops of the olive oil, and arrange the fillets of fish on top. Sprinkle them with the lime juice.
Mix together the lime zest, breadcrumbs, herbs, most of the grated cheese and remaining olive oil. Season with a little salt and black pepper. Share between the fish fillets, spreading it over the surface of each one. Sprinkle the reserved Parmesan cheese on top, and then add the lime slices.
Transfer to the oven and bake for - minutes, or until the fish is opaque and flakes easily when tested with a fork. Serve with lightly cooked fresh vegetables.

Source: Alaska Seafood