For the herb crusted fish…
Heat the oven to 220°C (gas mark 7). Place the cod on a large greased baking tray and season with salt and freshly ground black pepper.
Combine the breadcrumbs, garlic, lemon zest and herbs, and season well. Pour in thebutter and mix with a large fork or your fingers, until combined.
Cover the fillets with the crumbs, pressing down on each. Transfer to the oven and roast for about 20 minutes, or until the crust is golden.
For the chunky wedges…
Preheat your oven to 200ºC/400ºF/gas 6. Put a large pan of salted water on to boil, and clean the potato skins. Cut the potatoes into wedges, and add to the pan ofboiling water, parboil these for 8 minutes. Once cooked drain in a colander and leave to steam to remove the excess water for a couple of minutes
Transfer the potatoes to a roasting tray and drizzle with olive oil, then season with a pinch of salt and pepper. Shake the tray to make sure all the wedges are coated in the oil then spread out in one layer. Cook the oven for 30 minutes untilgolden, crisp and cooked through.
Prep time: 15 mins
Cook time: 45 mins
4 cod fillets
2 cloves garlic, crushed
Finely grated zest 1 small lemon
1tbsp chopped fresh chives
1tbsp chopped fresh flat-leaf parsley
1tbsp chopped fresh basil
60g butter, melted
1 lemon, quartered, to serve
Sea salt and freshly ground black pepper
600g baking potatoes