4 x 170g cod fillets

Spuds – 700g diced spuds (25-30mm dice) blanched

75ml oil

75g butter

10g chopped garlic

Zest 1 lemon

Salt and pepper

Crust - Pesto – bunch basil leaves

15g toasted pine nuts

125g parmesan - grated

175ml x v olive oil

150g fresh breadcrumbs (brioche)

Butter sauce – 55ml white wine

100ml cream

50g butter

juice half lemon

handful snipped chives

Salt and pepper


1. BUTTER SAUCE – reduce the wine by half. Add the cream and butter, whisk and cook to thicken. Add lemon, season remove from heat, add chives

2. CRUMB – make the pesto by blending til smooth. Add the crumbs

3. SPUDS – heat the oil, add spuds, toss well, when they’re nice n brown n crispy add butter, and garlic. Season well

4. FISH – season and squeeze on some lemon juice. Spoon some of the crumb on top. Bake at 200 for 10mins

5. Serve on top of the spuds with sauce