Lemon Cod with Oat Crumb & Spinach

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

INGREDIENTS

• 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

METHOD

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.