Herb-crusted cod loin with sautéed potatoes
For the potatoes
For the fish
Preheat the oven to 200C/400F/Gas 6.
For the potatoes, bring a pot of salted water to the boil, add the potatoes and simmer for five minutes. Drain.
Heat the olive oil in a small non-stick frying pan and sauté the potatoes with the rosemary for ten minutes, or until golden and tender.
For the fish, place the herbs and bread into a small food processor and pulse to make breadcrumbs. Roll the fish in the crumbs to coat well.
Heat the olive oil in a small non-stick ovenproof frying pan and fry the fish for two minutes on each side, or until crisp and golden.
Transfer to the oven for a further 4-5 minutes, or until cooked through.
Serve the fish on top of the sauteéd potatoes.