Lemon Zest Crusted Cod

Preheat the oven to 180C/350F/Gas Mark 4

To prepare the crust for the fish, melt 100g of butter in a saucepan and stir in the breadcrumbs, grated lemon zest, parmesan cheese, chopped herbs and seasoning. Stir to combine all the ingredients then remove from the heat and allow to cool for a couple of minutes.

Place the portions of fish on a roasting tray. Season the fish with a little salt and freshly milled black pepper. Divide the breadcrumb topping between the fish and press onto the top of the fish.

Arrange the lemons, cherry tomatoes around the fish.

Bake in the oven for 20 minutes until the topping has become nice and crunchy.

In the meantime, cover the potatoes with water and bring to a boil. Simmer for 15 - 20 minutes until cooked then strain to remove the excess water. Place the potatoes through a potato ricer to remove any lumps then add the cream, 100g butter, and season with salt and pepper. Keep warm until required.

Place a pan of water over a high heat, and on the side have a bowl of iced water ready. Once the pot of water has reached boiling point, add the broad beans, blanch for 1 – 2 minutes. Remove from the heat and strain, transfer the broad beans into the iced water. This will stop the cooking process. Remove the skin from the broad beans.

Now to prepare the butter sauce, pour the lemon juice into a small pan and heat the liquid over a gentle heat. Remove from the heat, then add 150g of butter in small cubes a little at a time, stirring continuously with a small whisk.

Melt 20g of butter in a small pan and add the broad bean, sauté gently for 2 – 3 minutes until heated through.

To serve: In a shallow dish pipe some mash potato and place the fish on top. Drizzle some lemon butter over the fish and add the cherry tomato and broad beans around. Some fresh herbs can be added on top of the fish.