Lemon Cod with Herb Crust served with Florette green beans and roasted cherry tomatoes

Lemon Cod with Herb Crust

Make this delicious cod with crispy herb crust, drizzled with a refreshing lemon sauce.


Breadcrumb Mix

  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 4 Thick slices of sourdough bread, roughly chopped
  • 4 tbsp chopped fresh mixed herbs
  • 2 Garlic cloves, crushed and chopped
  • 2 tsp Capers, drained and chopped
  • 4 Sun dried tomatoes (in oil), drained and chopped
  • 50ml Olive oil
  • Salt & pepper


  1. Preheat the oven to 180°C.
  2. To make the breadcrumb mix, blitz bread to rough breadcrumbs in a food processor. Add all other ingredients, except lemon juice and blitz again briefly to combine.
  3. Spoon breadcrumb mixture over cod fillets. Pat down with your hand to stick the crust to the fillets. Place the fillets in a lightly greased deep sided baking tray.
  4. Bake for approx. 25 mins (depending on the thickness of fillets) until golden brown and cooked all the way through. Gently lift fillets out of the tray and place onto a warmed serving dish.
  5. Drain cooking juices from the tray through a sieve into a small saucepan. Add lemon juice and then place on the heat and reduce by half.
  6. Whilst the sauce is reducing, place Florette green beans into microwave to heat as per instructions.
  7. Spoon lemon sauce on the plate and place
    cod fillet on top.
  8. Serve with vine tomatoes and green beans.