This delicious, simple breaded cod recipe from The Batch Lady is a healthy twist on this family favourite, with lemon and Parmesan added to the coating for extra flavour.
Best of all, this recipe includes both instructions for making the recipe ahead or immediately, and two different cooking methods, oven or air fryer.
Breaded cod is one of my family’s favourite meals. The addition of lemon zest and Parmesan adds such a lovely flavour to this simple dish. It’s beautifully light and delicious served with herby new potatoes and seasonal greens.
SERVES: 4
INGREDIENTS
- 1 cup (45g) panko breadcrumbs
- zest of 1 lemon
- ¼ cup (40g) grated Parmesan
- ½ cup (60g) plain flour
- 2 eggs, beaten
- 4 x skinless cod fillets
- olive oil
METHOD - if making ahead for the fridge of freezer
-
Combine the breadcrumbs, lemon zest, grated Parmesan and some salt and pepper in a wide, shallow bowl. Put the flour into another bowl and the beaten eggs into a third bowl.
-
Take one of the cod fillets and, making sure it is well coated on both sides at each stage, dip it first in the flour, then in the beaten egg and lastly in the breadcrumb mixture. Repeat with the other cod fillets.
-
Place the breaded cod fillets in a large labelled freezer bag and seal. Freeze flat.
-
Once you are ready to cook, to finish it in the oven: Preheat the oven to 180C. Place the frozen breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 25–30 minutes, until golden and cooked through.
-
Or the air fryer: Preheat the air fryer to 180C. Place the frozen breaded cod fillets in the air fryer and drizzle with olive oil. Cook for 18 minutes, flipping over halfway through.
METHOD - if cooking now
-
Follow the method in the ‘if making ahead’ section up until the end of the second step.
-
Oven: Preheat the oven to 180C. Place the breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 20–25 minutes, until golden and cooked through.
- Or air fryer: Preheat the air fryer to 180C. Place the breaded cod fillets in the air fryer and drizzle with olive oil. Cook for 15 minutes, flipping the fillets over halfway through.
A delicious, warming classic chicken casserole livened up with plenty of fresh herbs, that you can make in the hob or in your slow cooker.
This clever recipe from The Batch Lady uses a garlic and herb soft cream cheese (such as Boursin) as a shortcut to a deliciously creamy and flavourful tomato sauce for gnocchi.
Whip up this easy brioche bake for a crowd-pleasing brunch dish or prep in advance and pop in the freezer for a low effort weekend breakfast in the future.
Whether you prep this easy dish in advance or cook straight away, this warming one pot recipe is highly adaptable and can be made on the hob, in a slow cooker or pressure cooker.
Batch prep these easy feta and spinach filo swirls ahead of time and freeze for an easy snack or light meal later.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
