Cod with an orange & dill crumb and hasselback potato
This is a dish that's big on flavour as well as texture with a crunchy topping to succulent white fish and crisp potato to go with it, a healthy dinner for one
-
Prep:10 mins
Cook:30 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 439
-
fat 3g
-
saturates 1g
-
carbs 59g
-
sugars 4g
-
fibre 7g
-
protein 40g
-
salt 0.7g
Ingredients
- 1 large baking potato
- 1 cod fillet (about 180g)
- 1 slice bread (preferably seeded)
- zest ½ orange
- ½ small pack dill, roughly chopped
- 1 small garlic clove, crushed
- drizzle olive oil
- 2 tbsp crème fraîche, to serve
- steamed vegetables, to serve (optional)
Method
Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato). Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
Meanwhile, prepare the topping for the fish. Blitz the bread in a food processor into breadcrumbs (or grate it). Combine the breadcrumbs with the orange zest, dill, garlic and seasoning. Season the cod, put it on a baking tray and top with the crumb.
Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes. Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with cr ème fraîche and steamed vegetables, if you like.
