Dinner tonight: cod with gremolata crust

Here's a great way to jazz up plain cod fillets. Gremolata is an Italian mixture of parsley, lemon zest and garlic (and sometimes chopped anchovy). This includes coarse-grain mustard slathered over the fish for a tasty topping.

Prep time 20 min 

Cook time 25 min 

Serves 4

• 2 lemons, divided
• 125 ml (1/2 c) white bread crumbs
• 45 ml (3 tbsp) chopped parsley
• 2 garlic cloves, crushed
• Salt and freshly ground black pepper
• 4 skinless cod fillets (about 500 g/1 lb)
• 10 ml (2 tsp) coarse mustard
• 3 plum tomatoes, quartered
• 1 large zucchini, thinly sliced diagonally
• 15 ml (1 tbsp) olive oil
• 500 g (1 lb) potatoes, peeled and cut into chunks
• Boiling water
• 5 ml (1 tsp) saffron threads
• 45 ml (3 tbsp) 1% milk, warmed

1. Preheat the oven to 200°C (400°F). Coat a large oven-proof dish with cooking spray.
2. Finely grate the zest from one of the lemons in a medium bowl. Mix with the bread crumbs, parsley and garlic, and season lightly with salt and pepper.
3. Place the fillets in the baking dish, then spread the mustard evenly over the top and sprinkle with the juice from one lemon. Arrange the tomatoes and zucchini around the fish.
4. Cut the remaining lemon into four wedges and put them into the dish. Spoon the bread-crumb mixture over the fish and press down lightly. Drizzle with the oil.
5. Bake the fish until it flakes easily with a fork and the topping is crisp, about 25 minutes.
6. Meanwhile, place the potatoes in a medium pot, cover with the water and add the saffron. Cook the potatoes until tender, 15 to 20 minutes. Drain the potatoes and mash with a potato masher or electric mixer on low speed with the milk. Season lightly with salt and pepper.
7. Serve the fish with the potatoes, tomatoes and zucchini.

Crushing garlic releases more of its essential oils and results in a sharper flavour.

• First mince the garlic, then sprinkle it with a little salt.
• Put your knife blade flat over the pile and, starting at one end of the pile, press down with the flat edge of the knife, pushing and scraping the blade across the pile.
• Repeat until the garlic flattens and releases its juices.
• The salt helps to keep the garlic bits from popping all over the kitchen as you work.

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!