Crispy Baked Cod

social kitchen butternut saladSERVES 6

50g unsalted butter
small bunch of parsley
150g breadcrumbs (made from stale bread)
1 lemon
6 generous pieces of white fish fillet, such as cod or haddock
olive oil
salt and black pepper

This is such an easy way of cooking fish. You can get it all ready in advance, then pop it in the oven when you’re nearly ready to eat. No stress.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Melt the butter in a small saucepan, season it with salt and pepper and take the pan off the heat. Finely chop the parsley and mix it with the breadcrumbs in a bowl, then grate in the zest of the lemon. Season well.

Dip each piece of fish in the melted butter, place it in a baking tray, then top it with lemony breadcrumbs.

Finely slice the lemon and place the slices around the pieces of fish. Drizzle with olive oil and bake the fish for about 15 minutes until golden brown and just cooked.

Jewish Digest Tip: If you are gluten intolerant you can replace the breadcrumbs with a gluten free option eg: gluten free cornflake crumbs.

The Social Kitchen cookbook is bound by the stacks of recipes, craft ideas and inspiring story of Shally Tucker, a chef and a mother who passed away two years ago after a long suffering battle with Inflammatory Bowel Disease and Psoriasis.  Her daughter Dani has created the The Social Kitchen as a homage to her wonderful mother. 

For Shally, the kitchen was not only about the dishes and tastes but about bringing people together. She loved her home overflowing with guests and the food was there to add magic, to nourish and to indulge. 

All proceeds from the sales will be donated to Dermatrust, the charity that supported Shally, to help others with a greater chance of treatment and survival.