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.
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
The perfect breakfast to batch for the week ahead and pack for on-the-go eating, these chocolate chip-studded oat bars from are a much more satisfying option than shop-bought cereal bars.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
Chia seeds and Greek yogurt bring protein, fiber, and healthy fats to this naturally sweet, satisfying dessert.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
