Stoneground Wheaten Bread-Crusted Roast Cod With New Potatoes And Tomatoes

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   1. Preheat oven to 350F

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   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.

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   3. Meanwhile, season the cod and spread the top of each fillet with a thin, even layer of Dijon mustard.

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   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.

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   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.

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   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.

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   Cook for a further 8-12 minutes until the cod is cooked through and tender.

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   Divide the vegetables between two plates and place a cod fillet on each.

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   Garnish with the dill and serve immediately.

* Per serving · 4 servings · Values may vary.