1 large baking potato
1 cod fillet (about 180g)
1 slice gluten free bread (preferably seeded)
zest ½ orange
½ small pack dill, roughly chopped
1 tbsp garlic infused oil
drizzle olive oil
2 tbsp lactose free cream, to serve
steamed vegetables, to serve (optional)
Heat oven to 220C/200C fan/gas 7. Sit the potato on a large spoon and cut slits across it every 0.5cm (the edges of the spoon will stop the knife cutting all the way through the potato).
Microwave for 10-12 mins until starting to soften (alternatively, bake in the oven for 1 hr 10 mins).
Meanwhile, prepare the topping for the fish. Blitz the gluten free bread in a food processor into breadcrumbs (or grate it).
Combine the gluten free breadcrumbs with the orange zest, dill, garlic infused oil and seasoning. Season the cod, put it on a baking tray and top with the crumb.
Put the potato on the same tray, drizzle with oil and sprinkle with salt flakes.
Bake for 12-15 mins until the fish is cooked and the potato is tender but crispy. Serve with lactose free cream and steamed vegetables, if you like.
Recipe adapted from: Good Food