Dinner recipe
Oven-baked cod with tender sliced potatoes, roasted tomatoes and peas, topped with toasted lemon-parsley crumbs.
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Ingredients
Two 35 × 25cm non-stick roasting trays on two oven shelves, 3l saucepan for peas, 24cm non-stick frying pan for crumbs, Scales, jug, knife, board, grater and food processor or grater for breadcrumbs
Method
For more than four servings, repeat batches of no more than four, dividing displayed ingredients and measured method totals between batches. Keep pan sizes and per-batch cooking times fixed; allow extra elapsed time. Heat the oven to 200°C conventional / 180°C fan. Slice scrubbed potatoes 5mm thick, halving across first if more than 4cm wide. Halve tomatoes and chop parsley. Make fresh soft breadcrumbs from weighed white bread. Measure 2g lemon zest and 30ml juice. Pat fully thawed cod dry, check for bones and keep chilled; portions should be about 150g each and no more than 2.5cm thick.
Divide all potatoes between two 35 × 25cm non-stick trays. Toss with 10ml olive oil, all oregano, all black pepper and all 2g salt. Spread into an even layer and roast for 20 minutes, turning and swapping shelves halfway.
Divide all tomatoes between the trays and roast for 10 minutes more. Make space for the cod on each tray, coat all fish with remaining 5ml olive oil and add to the trays without overlapping. Roast for 15–18 minutes until the thickest centres are opaque and flake readily. Check potatoes are knife-tender; if either component needs longer, move the finished food to a warm plate and continue cooking the other.
While cod roasts, boil all frozen peas in 1000ml water for 3 minutes after returning to the boil, or follow the packet. Drain and discard water.
Meanwhile, toast all fresh breadcrumbs in a dry 24cm non-stick frying pan over medium-low heat for 5–7 minutes, stirring frequently, until dry and golden. Remove from heat, cool slightly and stir in all parsley and all 2g lemon zest. Keep lemon juice out of the crumbs so they stay crisp.
Divide all cod, potatoes, tomatoes and hot peas evenly between the intended servings. Drizzle all 30ml lemon juice over the fish and vegetables, then scatter all parsley crumbs on top and serve promptly.
