Blitzed Oat Baked Cod & Roast Baby Potatoes
Ingredients
- 500 g baby rooster potatoes
- 1 tbsp rapeseed oil
- 1 tbsp runny honey
- 25 g wholemeal flour
- 1 egg large, free range
- 50 g rolled oats
- 2 cod fillets skinless and boneless, about 150g each
- sea salt
- ground black pepper
For the tartar sauce:
- 1½ tbsp Greek yoghurt
- ½ tsp capers
- 2 cornichons
- 1 small handful fresh parsley
- 1 small handful fresh dill
- 1 small handful chives
- lemon juice
- ¼ tsp Dijon mustard
- sea salt
- ground black pepper
Equipment
Chopping board
Chopping knife
2 x Baking tray
Parchment paper
Whisk
Small food processor
Fish slice
Spatula
Instructions
- Preheat the oven to 200 ̊C (180°C fan). Slice the baby potatoes in half lengthwise.
- Place on a large baking tray, drizzle with the oil and honey and season with salt and pepper. Toss together to ensure the potatoes are evenly coated and then place in the oven to bake for 35 minutes.
- Using a small food processor, blitz the oats into a rough crumb.
- Beat the egg in a bowl and season with salt.
- Arrange the flour, beaten egg and blitzed oats into three separate bowls. Dredge each cod fillet in flour, dusting off any excess before dipping in egg and then coating in the oat crumbs. Place on a baking tray lined with parchment. When the potatoes have had 20 minutes in the oven, place the cod into the oven to bake for the remaining 15 minutes or until golden and cooked through.
- While the fish is in the oven, place the Greek yogurt, capers, cornichons, parsley, dill and chives into a small food processor and blitz until completely smooth. Taste and adjust the seasoning.
- Serve the fish and roasted baby potatoes with a generous dollop of tartar sauce.
Notes
Definitely not your traditional fish and chips; this lovely, lighter alternative is a simple supper to prepare. You can make the super green tartar sauce with just parsley but do add the dill and chives to amp up the flavour if you have them.
Nutrition
Calories: 490kcal