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Cod with an Orange and Dill Crumb and Hasselback Potatoes

We love this new trick with baked potatoes: start them in the microwave, then transfer them to the oven to crisp up and cook to tender perfection while the fish bakes. Brilliant! The combined flavors of orange and dill are wonderful with the delicate cod fish and the crispy, breadcrumb topping is delicious. Dolloped with crème fraîche, this ‘meal-in-moments’ is sure to please.

Cod with an Orange and Dill Crumb and Hasselback Potatoes

2 large baking potatoes
2 cod fillets
2 slices bread (we used 6 grain)
zest of 1 orange
small pack of dill, roughly chopped
1 large garlic clove, crushed
drizzle of olive oil
4 tbs. crème fraîche, to serve

Heat the oven to 425°F. Sit the potato on a large spoon and cut slits across it quite close (the edges of the spoon will stop the knife from cutting all the way through the potato). Microwave for 10-12 minutes until starting to soften. (Alternately, bake in the oven for 1 hour and 10 minutes.)

Meanwhile, prepare the topping for the fish. Blitz the bread with the orange zest, dill, garlic, and some seasoning. Arrange the cod in a baking dish, season, and divide the breadcrumbs between the two pieces. Put the potatoes on the same tray. Drizzle everything with olive oil and bake for 12-15 minutes until the fish is cooked through, the crumbs are crispy and the potatoes are tender. Serve dolloped with crème fraîche.

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