RECIPE: Cod with orange & dill crumb and hasselback potato

BIG on flavour, easy to make. Serves: 1.

Ingredients

1 large baking potato

1 cod fillet

1 slice seeded bread Zest

½ orange

½ small pack dill, roughly chopped

1 small garlic clove

Drizzle of olive oil

TO SERVE

2 tbsp creme fraiche

Steamed vegetables

Method

1 Heat oven to 220c/200c fan/gas 7. Sit potato on a large spoon and cut slits across it every 0.5cm, but not all the way through. Microwave for ten minutes until starting to soften. Or bake in oven for one hour and ten minutes. 2 Meanwhile, in a food processor, blitz bread into breadcrumbs. Combine with orange zest, dill and crushed garlic. Season cod, put on a baking tray and top with the crumb mixture. 3 Put potato on tray, drizzle with oil and salt flakes. Bake for 12 minutes until fish is cooked and potato is tender, but crispy. Serve with creme fraiche and steamed vegetables.