Crunchy Crumb Roast Cod with Spring Vegetables
Prepare 10 mins
Cook 30 mins
750g baby new potatoes, halved
250g Small Chantenay Carrots
2 leeks, cut into 2cm lengths
1 tbsp olive oil
2 tbsp snipped chives
200g tub fresh Waitrose White Wine and Tarragon Sauce
4 Cod Fillets, thawed if frozen
Preheat the oven to 200ºC, gas mark 6. Cook the potatoes and carrots in a large pan of boiling water for 10 minutes then add the leeks and cook for a further 2 minutes until all are tender. Drain well.
Meanwhile, mix together the breadcrumbs, oil and chives.
Toss the vegetables with the sauce then spoon into a large ovenproof dish. Sit the fish on top of the vegetables and sprinkle over the crumb mixture. Roast for 12–15 minutes until the fish is cooked through and the top is crunchy and golden.
Recipe and photo courtesy of Waitrose.