Pan-fried Cod with Cheese and Tomato Topping

Pan-fried Cod with Cheese and Tomato Topping

An ideal light lunch dish, could also be made using pollock or haddock.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves: 2

· 1 tbsp olive oil?

· 2 x 150g cod fillet, skin left on

· salt and freshly ground black pepper

For the tomato and cheese gratin?

·  1 tomato, sliced?

·  100g lighter Cathedral City Mature Lighter, grated

·  2 tbsp white wine

1. Preheat the oven to 180°C, fan 160°C, 350°F, Gas Mark 4.

2. Heat the olive oil in a frying pan. Season the cod with salt and freshly ground black pepper and fry, skin-side down, for 2-3 minutes, or until the skin is crisp.

3. Turn the cod into an ovenproof dish and place in the oven and cook for a further five minutes, or until cooked through.

4. Slice the tomato and place the slices on top of the fish.

5. Place the cheese and wine into a small pan and heat gently, stirring frequently, until melted and well combined. Pour the cheese mixture over the tomatoes.

6. Transfer the gratin to the oven and bake for 8-10 minutes, or until golden-brown.

7. To serve the cod with a light green salad.

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