This is an excellent way of cooking any firm white fish and requires little care after the initial preparation apart from shoving the dish in the oven!
Good if you are harried and looking for a simple yet healthy dinner dish.
Potato-topped CodServes: 4
Though the recipe uses cod, any firm-fleshed fish works well. I particularly like this dish made with gurnard fillets. Salmon also works well.
Ingredients:60g (2 oz) butter
4 waxy potatoes, scrubbed and sliced
1 large onion, finely chopped
1 tsp whole-grain mustard
1 tsp garam masala
pinch of hot chilli powder
1 tbsp fresh dill, chopped
75g (2 3/4 oz) fresh breadcrumbs
4 cod fillets (about 175g [6 oz] each)
50g Gruyère cheese, grated
salt and freshly-ground black pepper, to taste
fresh dill sprigs, to garnish
Method:Melt half the butter in a deep frying pan. When foaming, add the potatoes and fry for about 5 minutes, turning frequently until browned all over. Remove the potatoes from the pan with a slotted spoon and set aside.
Add the remaining butter to the pan and stir in the onions, mustard, garam masala, chilli powder, chopped dill and breadcrumbs. Cook for 90 seconds, stirring constantly to mix then take off the heat and set aside.
Arrange half the potatoes in the base of an oven-proof dish then sit the cod fillets on top. Cover the fish with the remaining potato slices then season to taste with salt and freshly-ground black pepper.
Spoon the spicy breadcrumb mix over the potatoes then sprinkle over the grated cheese.
Transfer to an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and bake for between 20 and 25 minutes, or until the topping is golden brown and crisp and the fish is cooked through.
Garnish with fresh dill sprigs and serve immediately.
Serve hot, accompanied by baked vegetables.