Cod loin baked with a lemon and herb crust, buttery new potatoes and asparagus

  1.  Preheat the oven to 220C / 200C fan / gas mark 7.
  2. To make the lemon and herb crust, add the breadcrumbs to a bowl with half the lemon zest and juice, half the garlic and parsley and 2 tbsp of the olive oil. Season well with salt and pepper and stir to combine.
  3. Place the cod on a baking tray lined with foil and spread half the breadcrumb mix on each fillet, patting down firmly. Transfer to the oven and cook for 18-20 minutes until the fish is cooked and the crust is golden brown.
  4. Meanwhile, bring a large pan of water to the boil and cook the potatoes for 15-20 mins. Drain well.
  5. Heat 1 tbsp olive oil in a large frying pan and add the asparagus together with a pinch of salt. Cook for 2-3 mins, tossing occasionally, then add 50g butter, the remaining garlic, parsley, lemon zest and juice, and the cooked potatoes. Toss to coat, cook for another minute, then remove from the heat.
  6. Serve the cod with the new potatoes and asparagus, spooning the buttery sauce over the potatoes.

What you’ll need:

  • 250g LEAP cod loin
  • 50g panko breadcrumbs
  • 1 lemon, juice and zest
  • 2 garlic cloves, crushed
  • 20g flat leaf parsley, finely chopped
  • Extra virgin olive oil
  • 300g new potatoes
  • 100g asparagus
  • 50g butter