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Recipe of the Month for May

Baked cod with horseradish crust and tartare sauce

50g (2oz) fresh wholemeal breadcrumbs

grated zest 1 lemon and a little juice

3 level tbsp chopped parsley

salt and black pepper

4 pieces cod fillet, about 150g each, skinned
Garnish: lemon
8 level tsp creamed horseradish

4 medium gherkins, finely chopped

150g (5oz) reduced fat crème fraîche

1 tbsp chopped dill
dill sprigs

Mix together the breadcrumbs, lemon zest, 2 tablespoons of the parsley, salt and black pepper. Pre-heat the oven to gas mark 6, 200ºC. Place the cod in a baking dish and spread with horseradish sauce. Divide the breadcrumb mixture among the pieces of fish and press firmly on top. Bake the fish for 15-20 minutes.

Mix the gherkins with the crème fraîche and the remaining tablespoon of chopped parsley. Add the dill and lemon juice to taste.

To serve: place the fish onto the serving plates with some sauce and garnish with lemon and dill sprigs.

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Tante Marie School of Cookery Limited
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Carlton Road
Woking
Surrey GU21 4HF
England