Baked Cod with A Mushroom and Walnut Crumb Topping

Another version of the Nigel Slater Dish that I adapted and you see here is baked cod with a crust consisting (per person):

1 Half a cup of Fresh breadcrumbs (I used home made spelt bread)

2 Diced Portobello mushroom

3 A small handful of chopped walnuts (I've only got little hands)

4 One clove of garlic crushed with a little coarse sea salt and then squashed into a paste

5 Ground black pepper

6 A little lemon zest and a squeeze of the juice

7 Olive oil to combine plus a little extra to oil an ovenproof dish

• Mix together ingredients 1 to 6 in a bowl and combine with the olive oil
• Oil a dish and place one cod fillet per person into it
• Divide the mixture between the fillets and place it on top of each one firming into a crust
• Bake at 180 degrees c for about 20 to 30 minutes until the fish is cooked and the crust nice and crunchy.

Whilst this was cooking I cooked some quinoa in water and then added finely diced tomatoes, red and yellow bell peppers and red onion . Seasoned with Salt and Pepper and dressed with lots of fresh lemon juice and used walnut oil to complement the walnuts in the topping.

This was a delicious and really simple supper to make..........my favourite kind....