Baked Cod with a Herb & Almond Crust

This is a simple baked cod with a crunchy, savoury topping made from almonds, herbs, and a little Parmesan. It's like a healthier version of fish fingers for grown-ups. Serve with roasted cherry tomatoes and new potatoes.

Ingredients (Serves 2):

• 2 cod fillets (or any firm white fish)
• 50g ground almonds
• 20g Parmesan, grated
• A handful of fresh parsley, finely chopped
• Zest of ½ lemon
• 2 tbsp olive oil
• Salt and pepper
• Roasted cherry tomatoes and new potatoes to serve

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Mix the ground almonds, Parmesan, parsley, lemon zest, olive oil, and a pinch of salt and pepper to form a crumbly paste.
3. Place the cod fillets on the tray. Press the almond mixture onto the top of each fillet.
4. Bake for 12–15 minutes until the fish is cooked and the topping is golden.
5. Serve with roasted cherry tomatoes and new potatoes.

Why it's gut-friendly: White fish is easy to digest. Almonds provide fibre and vitamin E. Lemon and parsley are digestive aids. A light, elegant dinner.