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Cod with an orange & dill crumb and hasselback potato 2016

Cod with an orange & dill crumb and hasselback potato

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal439
low infat3g
saturates1g
carbs59g
sugars4g
fibre7g
protein40g
salt0.7g
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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

  • STEP 1

    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).

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2016

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A star rating of 3.9 out of 5.10 ratings
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