Baked Cod With A Crispy Crust - cooking recipe

Ingredients

2 x cod loins, weighing about 175 g (6 oz) each
1 tablespoon olive oil, plus extra for greasing
1 slice of wholemeal bread (stale is fine) or 1 tablespoon fresh breadcrumbs
1 small red onion, very finely chopped
1 garlic clove, finely chopped (optional)
a thyme sprig
a sliver of butter, not more than 10 g (1/2 oz) in total
salt and freshly ground black pepper

Preparation

Preheat the oven to 200\u00b0C (400\u00b0F) Gas mark 6. Wipe the cod loins clean, run them briefly under the tap to rinse, then pat them dry with kitchen paper. Line a large baking tin with foil, lightly oil the foil and put the pieces of fish on it, skin side down.

Put the slice of bread in a food processor or blender and whizz it into breadcrumbs. Empty them into a bowl and add the tomatoes, onion and garlic. Add the thyme leaves and stir in the olive oil. Season with salt and pepper and stir everything together well.

Put the fish in the preheated oven and bake until done - when the flesh is opaque and flakes easily - which will take about 10-15 minutes, depending on the thickness of the loins.