Cod with orange-dill crumb and hasselback potatoes

• large baking potato↗1
• cod↗1

  fillet (about 180g)

• bread slice1

  (better with seeds)

• orange↗zest ½
• dill↗½ small pack

  coarsely chopped

• small garlic clove↗1

  minced

• olive oil for drizzling
• sour cream↗2 tbsp tbsp

  for serving

• steamed vegetables

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Place the potato on a large spoon and cut slits every 0.5 cm (the spoon’s edge will stop the knife from cutting through completely). Microwave for 10‑12 minutes until it begins to soften (if desired, bake in the oven for 1 h 10 min).

2. 2

   Meanwhile, prepare the crumb for the fish. Pulse the bread in a food processor into crumbs (or grate it). Mix the crumbs with orange zest, dill, garlic and seasonings. Season the cod, place it on a tray and sprinkle with the crumb.

3. 3

   Place the potatoes on the same tray, drizzle with oil and sprinkle with sea salt crystals. Bake for 12‑15 minutes until the fish is done and the potatoes are tender yet crisp. Serve with sour cream and steamed vegetables, if desired.