Provençale Crusted Cod with Provençale Tomatoes
This is virtually an all-in-one meal cooked under the grill, except perhaps it needs a few new potatoes and a green salad to accompany it.
This recipe is from Delia's One Is Fun!. Serves 1
First of all pre-heat the grill, then in a basin simply mix the breadcrumbs, herbs, garlic and lemon zest with half the lemon juice and the 2 tablespoons of olive oil until thoroughly blended.
Then season well with salt and freshly milled pepper.
Now spread two-thirds of the breadcrumb mixture over the fish, pressing it firmly into the flesh.
Spoon the rest over the tomato halves.