Cod Fillets with Parmesan Crust

Ingredients

• 8 cod fillets (80 g each, ready to cook, skinless)
• Salt
• black pepper
• organic lemon
• 1 Tbsp fresh herbs (e.g., parsley, dill, basil, thyme, oregano; chopped)
• 3 tbsp freshly grated Parmesan
• 5 Tbsp breadcrumbs
• 4 tbsp olive oil
• 2 bunches arugula
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Rinse the cod fillets, pat dry, season with salt and pepper, drizzle with a little freshly squeezed lemon juice, and place on a baking sheet lined with parchment paper.

2. 2.

   Grate the lemon zest finely. Mix the herbs with parmesan, lemon zest, breadcrumbs, and 2 Tbsp olive oil. Spread this mixture over the cod fillets and bake for 10–15 minutes in a preheated oven at 220 °C (fan‑forced 200 °C).

3. 3.

   Wash, trim, and dry the arugula. Whisk together the remaining olive oil, vinegar, salt, and pepper to make a dressing, then toss with the arugula. Plate the arugula alongside the cod fillets and serve immediately.