Cut the baking potatoes into wedges (approximately 6-8 wedges each).
Put the wedges in a saucepan, cover with cold water, bring to the boil and simmer for 5-6 minutes, or until just tender. Add the oil to a large roasting tin and place in the oven to heat for 3-4 minutes.
Drain the potatoes and allow the steam to evaporate. Remove the baking tray from the oven, carefully add the potatoes, toss with the oil and return to the oven for approximately 20-30 minutes, or until golden and crisp.
In the meantime prepare the fish. Place the frozen fish fillets onto a lightly greased baking tray. Mix the remaining ingredients in a large bowl and top the fish with the mixture, pressing down lightly.
Place in the oven on the shelf under the potato wedges and cook for approximately 20 minutes, or until cooked through.
To prepare the sauce tartare: In a medium bowl combine all the ingredients, stir well and set aside.
For the final 15 minutes cooking time add the cherry vine tomatoes to the roasting tray with the cod. Keep them on the vine and drizzle lightly with olive oil.
Serve the cod with potato wedges, some roasted vine tomatoes and a big dollop of sauce tartare, yum!
Tips: You could use Japanese panko breadcrumbs if you don't have a food processor - they are a perfect alternative! You could mix the breadcrumbs with half parsley and half dill!
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