Serves 4

What you need:
4 x 175g / 6oz skinless cod fillets
100g / 4oz low fat herb cream cheese
60ml / 2½ floz low fat milk
1 egg, beaten
50g / 2oz white breadcrumbs
50g / 2oz wholemeal breadcrumbs
25g / 1oz fresh parsley, chopped
12 baby potatoes
1 oak leaf lettuce, washed and separated
8 spring onions, chopped
A little salt and freshly ground black pepper

What you do:
Cut a pocket into each cod fillet and fill with a little cream cheese, press fillet together to seal. Mix beaten egg and milk together. Mix breadcrumbs, parsley and seasoning together. Dip fish pieces in egg mixture and then coat with breadcrumbs. Place cod on baking sheet lined with parchment paper and bake in preheated oven Gas Mark 6 / 200oC / 400oF for 20 minutes or until golden. Served with baby boiled potatoes, green salad and dressing

Jim Gordon, Flash Bar, Waterford.