Quick gazpacho
Packed with vitamin C, low fat and counts as two of your five a day – this should be on the menu every week!
Cod with an orange & dill crumb and hasselback potato
Serves 1
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 large baking potato
- 1 codfillet (about 180g)
- 1 slice bread(preferably seeded)
- zest ½ orange
- ½ small pack dillroughly chopped
- 1 small garlic clovecrushed
- drizzle olive oil
- 2 tbsp crème fraîcheto serve
- steamed vegetablesto serve (optional)
Nutrition: per serving
- kcal439
- fat3glow
- saturates1g
- carbs59g
- sugars4g
- fibre7g
- protein40g
- salt0.7g
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.
step 4
Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your cod with orange and dill crumb with an Inzuzu Pinot Grigio and save 20% when you spend £75 using code 20OFF
