COD WITH AN ORANGE & DILL CRUMB AND HASSELBACK POTATO

Cod with an orange & dill crumb and hasselback potato image

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

Provided by Katie Marshall

Time 40m

Number Of Ingredients 9

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Ingredients

1 large baking potato
1 cod fillet (about 180g)
1 slice bread (preferably seeded)
zest ½ orange
½ small pack dill , roughly chopped
1 small garlic clove , crushed
drizzle olive oil
2 tbsp crème fraîche , to serve
steamed vegetables , to serve (optional)

Steps:

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).
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.
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.

Nutrition Facts : Calories 439 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium