I keep seeing hasselback potatoes all over Pinterest so I’ve been wanting to make some for a while. Slicing them before baking means you just get this beautiful crunch all the way round the exposed bits. I finally got round to it when I saw a recipe for cod with a dill and orange crumb on the BBC Good Food website served alongside them. The orange zest in the crumb really brightens up the dish and should not be omitted.
- 2 cod fillets
- 50g panko breadcrumbs
- 1 orange
- 2 baking potatoes
- 10g dill
- olive oil
- green veg to serve
1.) Preheat the oven to 220 degrees C
2.) Stick a spoon through the centre of each potato and slice all the way around the spoon
3.) Whack the potatoes in the microwave for about 10 – 12 minutes
4.) Prepare a baking tray with parchment paper
5.) Zest the orange and chop the dill finely. Peel and finely chop a clove of garlic. Mix in a bowl with the breadcrumbs and some salt and pepper.
6.) Place the cod fillets onto the baking tray and top with the breadcrumbs. Place the potatoes on the same tray and drizzle with oil and a sprinkle of salt.
7.) Bake for 12 -15 minutes. Prepare your green veg so it’s all ready together.