700 g (1 1/2 lb) cod fillet, skinned
salt and pepper
75 g (3 oz) butter
1 egg yolk
1 tbsp chopped parsley
75 g (3 oz) dried wholemeal breadcrumbs
150 ml (1/4 pt) dry white wine
4 tomatoes, halved
parsley sprigs, to garnish
1. Preheat oven. 230°C/450°F/gas 8. Cut fish into 4 pieces.
2. Sprinkle seasoning over fish. Place in a shallow ovenproof dish. Cream 50 g (2 oz) butter with egg yolk, add parsley. Spread over each piece of fish.
3. Sprinkle over the . breadcrumbs and dot fish with remaining butter. Pour wine into bottom of dish. Bake for 20 mins.
4. Add tomatoes and . bake for further 5 mins. Garnish with parsley sprigs and serve with boiled potatoes and peas.
If you don't have any white wine, replace it with dry cider or fish stock instead.
Dried wholemeal breadcrumbs that don't contain artificial colourings can now be bought from most supermarkets. Not only are they better for you, they're tastier too.
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