Pesto cod with crispy potatoes and charred sweetcorn salsa

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Put the potatoes into a roasting tin. Drizzle over the oil and season with salt and pepper. Add the herbs, then roast for 30 minutes.

3. 3

   Roughly tear the pitta straight into a food processor along with the rosemary. Blitz then grate in the zest of half the lemon and blitz briefly again to make breadcrumbs.

4. 4

   Place the lemon slices in a roasting tin and lie the cod fillets on top. Season each fillet with a little salt and pepper. Spread 1 teaspoon of pesto on top of each fillet before sprinkling over the breadcrumbs - press to stick it to the pesto (any leftover breadcrumbs can be stored in an airtight container for another recipe). When the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Cook for 20 minutes, or until the cod is cooked through.

5. 5

   Meanwhile, to make the corn salsa, dry the drained sweetcorn with some kitchen paper to remove as much moisture as possible. Place a frying pan over a medium-high heat and add the corn. Allow the sweetcorn to char for 3-4 minutes, stirring occasionally.

6. 6

   Once charred, tip the sweetcorn into a bowl to cool slightly. Add the avocado, tomatoes and lemon juice, then season with salt and pepper. Gently fold all the ingredients together, being careful not to bruise the avocado too much.

7. 7

   When ready to serve, remove the cod and crispy potatoes from the oven. Serve the cod with the potatoes and sweetcorn salsa. Serve with extra lemon wedges, if you like.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.