Lemon Cod with Oat Crumb & Spinach


Sprinkle the oat crumb on sea bass, haddock or salmon instead of cod.


  • ½ tbsp olive oil
  • 3 shallots, finely chopped (100g)
  • 25g oats
  • 2 tbsp chopped chives
  • 1 tsp LoSalt
  • 1 lemon
  • 2 cod loins, approx. 200g each
  • 200g cherry tomatoes
  • 250g spinach


  1. Preheat the oven to 200oC, gas mark 6. Line a baking tray with foil.
  2. Heat the oil in a small frying pan and fry the shallots for 3-4 minutes until golden, add the oats and cook for 1-2 minutes. Stir in the chives, LoSalt, lemon zest and juice of ½ lemon, season with black pepper.
  3. Press the oat mixture on top of the cod loins and place on the prepared tray. Add the cherry tomatoes. Bake for 15-20 minutes or until the cod is cooked throughout.
  4. Meanwhile, place the spinach in a large bowl with a splash of water, cover with clingfilm and microwave on high for 2-3 minutes until just wilted. Divide between 2 plates and top with the cod and tomatoes. Serve with the remaining lemon cut into wedges.