CRISPY BAKED COD WITH LEMON AND ASPARAGUS
- 31 - 60 Minutes
- Easy
- Serves 2
Enjoy a classic British dish full of bursting flavours.
Ingredients
Method
- 1 Pouch Golden Vegetable Rice
- 50g panko breadcrumbs
- Small handful parsley, finely chopped
- Zest and juice of 1 lemon
- 25g butter, softened
- Salt & black pepper
- 2 skinless cod fillets
- 100g asparagus
- 1 tbsp olive oil
Notes
- Preheat oven to 220 ̊c, Fan 200 ̊c, Gas Mark 7
- Mix together the breadcrumbs, zest of the lemon and parsley (keep a small amount back for garnishing). Add the butter and combine well with the breadcrumb mix
- Place the cod fillets on a sheet of greaseproof paper on a baking tray. Spread the breadcrumb mix on top and press down gently. Drizzle with the olive oil
- Bake for 10 minutes. Meanwhile add the asparagus to boiling water and cook for 3 minutes. Drain.
- After the 10 minute cook add the asparagus to the baking tray and continue to cook for another 4-5 minutes, until the fish is cooked through and the topping is crispy and golden
- Heat the Tilda Golden Vegetable Rice as per pouch instructions
- To serve place the asparagus spears in a row and top with the baked fish. Drizzle with the lemon juice and scatter over the reserved parsley. Serve the rice on the side.
