Pistachio-crusted cod with roast potatoes

Ingredients

For 1 serving

• Cod170 g
• Pistachios15 g
• Breadcrumbs10 g
• Potatoes200 g
• Extra virgin olive oil1 tablespoon
• Lemon zest2 g
• Rosemary2 g
• Saltto taste

Contains: gluten, nuts, fish,

Method

1. Preheat the oven to 200 °C (conventional). Wash the potatoes, cut them into thin wedges and toss them in a baking tray with half the oil, the rosemary and a pinch of salt.
2. Roast the potatoes for 15 minutes, until they start to brown.
3. Meanwhile chop the pistachios with the breadcrumbs and grated lemon zest, by knife or in a mini chopper, to fine crumbs.
4. Remove any bones from the cod, pat it dry with kitchen paper and season with a pinch of salt. Place it among the potatoes, cover with the crust pressing it on well and drizzle with the remaining oil.
5. Return to the oven at 200 °C for 15 minutes, until the crust is golden, the fish flakes with a fork and the potatoes are crisp.