Lemon Cod with Oat Crumb & Spinach

Prep:10 minutes

Cook:15-20 minutes


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.