Roast Cod with Gremolata Breadcrumbs, Lemon and Crispy Potatoes

My experiments with roast fish continue and today's is an absolute banger! Crispy, buttery potatoes, caramelized onions, juicy roast tomatoes and succulent cod all topped with crunchy, gremolata breadcrumbs - to die for!

Gremolata is traditionally a mixture of parsley, lemon and garlic but I've pimped mine up with salty anchovies and swapped out the parsley for spinach. This is a great recipe, using one tray so all the flavours can mingle together and you don't have to do much washing up!

Roast Cod with Gremolata Breadcrumbs, Lemon and Crispy Potatoes

Serves 4

oil (try to use a good quality rapeseed or olive)

500g waxy potatoes, thinly sliced

1 large onion, thinly sliced

Knob of butter

12 small vine tomatoes, halved

6 anchovy fillets, finely chopped

2 garlic cloves, finely chopped

1 lemon, zested and then sliced into discs

50g baby spinach

100g breadcrumbs (I used panko)

4 thick cod fillets

sea salt and freshly ground black pepper

Preheat the oven to 190C/fan170C/gas5.

Scatter the potatoes and onion into a large roasting tray. Drizzle with 1 tbsp oil, season, then toss to coat. Dot with butter, then cook in the oven for 15 minutes. Add the tomatoes, then return to the oven for 10 minutes more.

Meanwhile, whizz the anchovy, garlic, lemon zest and spinach in a food processor with 3 tbsp of the olive oil to make a gremolata, adding a little water to loosen if necessary. Taste and season with pepper. Mix the breadcrumbs with the gremolata.

Top the potatoes with the fish fillets, breadcrumbs and lemon slices. Return to the oven and cook for 12-15 minutes until the fish fillets are just cooked through and the breadcrumbs are golden. Remove from the oven and serve.