Crunchy Herb Topped Cod - 4 x cod loin pieces - 75g (3oz) butter - 1 small onion, finely chopped - 2 x 15sp (2 tablespoon) freshly chopped parsley - 2 x 15 ml sp freshly chopped rosemary - 1 x 15ml (1 teaspoon) black pepper 1 x 15 ml sp (1 tablespoon) lemon juice - 400g (14oz) fresh white breadcrumbs Serving suggestion: As an alternative use a different herb, for a darker coating use brown breadcrumbs. Melt butter in a large frying pan, add onion and cook until soft. Remove from heat. Gradually add the parsley, rosemary, black pepper, breadcrumbs and 10 ml (2 teaspoons) of lemon juice and mix thoroughly. Place fish onto a lightly greased tray and sprinkle with the remaining lemon juice. Spoon the breadcrumb mixture onto fish, gently pressing to form an even layer. Grill under medium heat for 8-10 minutes. Finish in oven for a further 10-15 minutes to ensure fish is cooked through. Serve with sautéed potatoes, stir-fried courgettes, peppers and broccoli.