Ingredients

455g (1lb) thick coley, cod or haddock fillets, fresh or defrosted, skinned and cut into 5-7cm (2-3") pieces
dash lemon or lime juice
salt and pepper
55g (2oz) cornflakes, crushed

Serves 4

Tip: For adults this recipe makes a nice hot party or buffet dish serve with a selection of hot and spicy dips.

Method

Preheat the oven to 190°C/375°F, Gas Mark 5

Place the fish into a large bowl and add the lemon or lime juice and seasoning.

Coat the fish in the crushed cornflakes.

Place onto a lightly greased ovenproof dish and bake for 7-10 minutes.

Serve with potato wedges and tomato sauce dip.

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