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Cod with an orange & dill crumb and hasselback potato

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 439
  • Carbohydrates 59
  • Saturated Fat 1
  • Sugar 4
  • Protein 40
  • Fat 3
  • Fibre 7
  • Salt 0.7

Nutrition per serving

  • Calories 439
  • Carbohydrates 59
  • Saturated Fat 1
  • Sugar 4
  • Protein 40
  • Fat 3
  • Fibre 7
  • Salt 0.7

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)

Method

  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).

  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.

  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.

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