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Cod Steaks with Lemon & Herb Crust

4 cod fillets
25 g (1 oz) butter
1 stick celery, chopped
25 g (1 oz) onion, chopped
75 g (3 oz) fresh white breadcrumbs
50 g (2 oz) ground almonds
1/2 tsp Schwartz Lemon Pepper
1/4 tsp salt
1 tsp Schwartz Parsley
1 tbs lemon juice

Place the fish on the grill and cook for 4-5 minutes or until almost tender, turning once.

Meanwhile, melt the butter in a saucepan and gently fry the celery and onion until softened. Mix the breadcrumbs with the almonds, Lemon Pepper, salt and Parsley and add to the pan. Cook gently until the crumbs just begin to brown. Sprinkle the lemon juice over the fish and pile the crumbs carefully on top.

Return to the grill for a further 1-2 minutes or until the crust is golden and the fish is tender.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.