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Crumbed cod with warm potato salad 7 SmartPoints

Serves 4

100g ciabatta 1 tbsp each fresh mint, basil and flat-leaf parsley, chopped 1 garlic clove, minced Zest of ½ lemon 1 tbsp extra-virgin olive oil 4 x 180g pieces skinless cod loin For the potato salad: 600g baby potatoes, halved 100g frozen peas 3 spring onions, trimmed and sliced on the diagonal 1 tbsp chopped fresh flat-leaf parsley 1 tbsp wholegrain mustard 1 tbsp lemon juice PREHEAT the oven to 200c, fan 180c, gas 6. Tear the ciabatta into chunks and blitz in a food processor until you have coarse crumbs. Add the mixed herbs, garlic, lemon zest and oil. Season to taste. Pulse to combine and set aside. Meanwhile, put the potatoes in a large pan of water, bring to the boil and cook for 12 minutes. Add the peas, and cook for a further 4 minutes. Drain and set aside. While the potatoes are cooking, season the fish to taste and put on a foil-lined baking tray. Top each piece with a quarter of the crumb mixture, patting it down to form a crust. Bake for 12 minutes or until the fish is opaque. Put the potatoes, peas, spring onions and parsley in a salad bowl. Whisk together the mustard and lemon juice and drizzle over the potato mixture. Toss, and serve with the fish.