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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
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.
