|
Orange & Chive Crumb Cod & Hasselback Potato |
Printer Friendly Copy |
 |
|
| Serves 1 |
Prep 10 mins |
Cooking 30 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 large baking potato
1 cod fillet (about 180g)
1 slice bread (preferably seeded)
zest of 1 orange
1 tbsp chives, finely chopped
drizzle olive oil
2 tbsp crème fraîche to serve
steamed vegetables to serve (optional)
|
Microwaving the potato first speeds up the process of making a soft but
crispy hasselback
|
-
Heat oven to 220C/ Fan 200C/
Gas 7. Put a skewer through the middle of the potato
lengthways and cut slits across it every 0.5cm (the skewer 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 1hr 10 mins)
-
Meanwhile, prepare the topping
for the fish. Blitz the bread in a food processor into
breadcrumbs. Combine the breadcrumbs with the orange zest,
chives, 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 the oil and sprinkle with salt flakes.
Bake for 12-15mins until the fish is cooked and the potato
is tender but crispy. Serve with crème fraîche and steamed
vegetables.
|
|
DAILY
DINNERS 
