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Lemon & Herb-Crusted Cod
Put the cod portions and tomato halves in an oiled baking dish and season lightly. Mix the remaining ingredients together and press the crumb mixture on top of the fish and tomatoes. Bake in the oven for 20 minutes or until the bread crumb topping is golden-brown and the fish flakes easily.
Cod in Curry Sauce
Preheat the oven to 220°C/425°F/Gas 7. Boil the rice in 150 ml (¼ pint) water. Meanwhile, fry the onion in the oil until soft. Add the curry paste and tomato, cover and cook for 15 minutes. Season the fish, wrap in foil and bake for 15-20 minutes until just cooked. While the fish is cooking, add the jam and cream to the curry sauce, season and keep hot. Serve the fish on top of the rice and pour over the sauce to serve.
Quick Cod with Sautéed Summer Veg
Cook the potatoes in a pan of boiling water for 10 minutes. Sit a steamer on top of the pan. Cut 2 squares of greaseproof paper and sit a fi sh fi llet on each piece. Sprinkle with the mint, chilli and seasoning. Gently lift out the potatoes then sit the fi sh in the steamer. Cook for 5 minutes. Meanwhile, fry the shallot, garlic and potatoes in the oil for 3 minutes. Add the peas, more seasoning and fry for 2 minutes. Divide the vegetables between the plates and top each serving with a piece of fish. then place the fish into
Cod with Chorizo & Crushed Potatoes
Lightly crush the potatoes and fry in half the oil for 3 minutes. Add the lemon juice and 3 tablespoons water, cover and cook gently for 5 minutes. Uncover and cook until the liquid has evaporated. Stir in the parsley and season. Dip the fish in flour, then fry in the remaining oil for 3-4 minutes each side until the fi sh is cooked through. Take out of the pan, add the chorizo and cook for 1-2 minutes until crispy. Spoon over the fi sh and serve with potatoes and fine green beans.