What you'll need
400g baby new potatoes, halved
2 tbsp extra virgin olive oil
4 tsp Tarantella Liquid Garlic
50g fresh breadcrumbs
Zest 1 lemon
2 tsp Tarantella Liquid Dill
2 cod loins, approx. 200g each
How to make it
- Preheat the oven to 200oC, gas mark 6.
- Boil the potatoes for 15-20 minutes until just tender and drain well. return to the pan and crush lightly with a fork or potato masher, stir in 1 tbsp oil and 2 tsp garlic, transfer to one half of a baking tray, leaving space for the cod, and bake for 10 minutes.
- Meanwhile, mix the breadcrumbs with lemon zest, remaining garlic and oil and the dill. Press onto the cod loins and add to the tray next to the potatoes. Bake for a further 15-20 minutes until golden and cooked throughout.
Try on haddock or salmon fillets instead. Great served with roasted vine-on cherry tomatoes.
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