Ingredients

(Serves 4)

• 4 skinless cod fillets, approx 120g each
• Dijon mustard to serve
• 4 slices of bread, crumbled into small pieces, approx 100g
• 1 garlic clove, crushed
• 2 tbsp oil, for the breadcrumbs
• Zest of half a lemon
• Mix of herbs - 3 sprigs flat leaf parsley, 3 stalks fresh basil chopped

Method

Begin by making the breadcrumbs by crumbing the four slices of bread by hand or a blender, while adding in the garlic clove, oil and herbs. Blend together until it becomes a fine mix.

Preheat the oven to 180C. To cook, place the fish onto a roasting tray and criss-cross over the top, scattering the breadcrumbs and placing into the oven for eight minutes until the fish is cooked and the herb crust is golden.

Remove from the oven and serve with the ratatouille and a wedge of lemon.