Pengelly’s line-caught cod comes from sustainable Cornish stocks, and is great value at this time of year.

Ingredients (serves four):

Method.

The cod ready for the oven

Top Tip

Any thick fillet does well with the crust-baked method, as the crust keeps the moisture in the flesh ensuring your fish is soft and moist. Try it with sea bass, monkfish or even salmon, and modify your crust for different flavours.


Photography by Helena Bliss