Baked Cod with Lemon and Herb Crust and Roasted Tomatoes

• 60gbreadcrumbs
• 1lemon, zest and juice
• 20gparsley, finely chopped
• 1garlic clove, crushed
• 2 tbspolive oil
• 4cod loins, about 600g total
• 2 tspDijon mustard
• 300gcherry tomatoes on the vine
• 1 tbspolive oil
• fine salt, for seasoning
• black pepper, for seasoning
• 600gnew potatoes, halved
• 250ggreen beans, trimmed
• 1 tbspextra virgin olive oil

Method

1. 1Start the potatoes as the oven heats: set the oven to 200°C fan. Put the potatoes in a large pan, cover with cold water and bring to a rolling boil over a high heat, about 10 to 12 minutes until the water is vigorously bubbling.
2. 2Meanwhile, mix the breadcrumbs with the lemon zest, parsley, garlic and 2 tbsp olive oil. Season with salt and pepper, then squeeze a little in your hand: it should hold together in rough clumps without becoming a paste.
3. 3Pat the cod dry and place it on a lined baking tray. Season lightly, spread the tops with the Dijon mustard, then press on the crumb so it stays uneven and craggy rather than packed flat.
4. 4Arrange the tomatoes around the cod, drizzle them with the remaining 1 tbsp olive oil and season with salt and pepper.
5. 5Once the potato water is boiling, season it with salt and cook the potatoes for 15 minutes until tender when pierced with a knife. At the same time, bake the cod and tomatoes for 15 minutes until the crumb is deeply golden, the tomatoes have split, and the cod is opaque and flakes easily at the centre.
6. 6Add the green beans to the potato pan for the final 4 minutes until bright green and just tender. Drain the vegetables, toss with the extra virgin olive oil, then squeeze the lemon juice over the cod and tomatoes before serving everything with the tomato juices spooned over.

Per serving

kcal

450

protein

33.3g

fibre

6.7g

carbs

45.2g

fat

15.9g