Crunchy Topped Cod

4 pieces cod fillets, about 4 oz each, skinned
2 tomatoes, sliced
1 C fresh whole wheat bread crumbs
2T chopped fresh parsley
finely grated rind and juice of 1/2 lemon
1 t olive oil
salt and pepper, to taste

Preheat the oven to 40. Arrange the cod fillets in a wide casserole.

Arrange the tomatoe slices on top. Mix together the bread crumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.

Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve hot.