Ingredients

4 tbsp butter

8 oz cooked new potatoes cut into quarters

4 firm ripe plum tomatoes, cut into wedges

1 medium leek, trimmed, chopped and well rinsed

Sea salt and freshly ground pepper

2 5 oz skinless and boneless cod fillets

About 1 tbsp Dijon mustard

Stone ground wheaten bread, blitzed into fine crumbs

Fresh dill sprigs to garnish

Preparation

  1. Preheat oven to 350F
  2. Put 3 tbsp of the butter into a small roasting tin. Put in the oven for a few minutes to melt then toss in the new potatoes, tomatoes and leek. Give everything a good stir so it is all evenly coated, season to taste then bake for 10 minutes.
  3. Meanwhile, season the cod and spread the top of each fillet with a thin, even layer of Dijon mustard. Put the breadcrumbs on a plate and place the cod on top, mustard side down, to coat the fish in an even layer, gently brushing off any excess.
  4. Heat a frying pan. Add the remaining tbsp butter to the pan then add the breadcrumb coated cod fillets, crust side down. Cook 2-3 minutes without disturbing them in the pan until the crumbs are lightly toasted.
  5. Remove the vegetables from the oven. Carefully place the cod fillets crust side up, on top of the vegetables and return to the oven. Cook for a further 8-12 minutes until the cod is cooked through and tender. Divide the vegetables between two plates and place a cod fillet on each. Garnish with the dill and serve immediately.