2 slices wholemeal bread, crusts removed (1 day old)
1 1/2 tbsps chopped mixed herbs (such as parsley and chives)
Finely grated rind of 1/4 orange
Pinch fresh grated nutmeg
1/5 Butternut squash, thinly sliced and par boiled for 2 minutes
1 x 6oz/175g cod fillets skin on, pin boned (each at least 1 inch/2.5cm thick)
1 egg yolk, beaten
3 small vine cherry tomatoes
1 tsp rapeseed oil
Preheat the oven 200°C/400°F/Gas 6.
Melt the butter in a small pan or in the microwave and leave to cool. Place the bread in a food processor or liquidiser and whizz to fine crumbs.
Tip into a bowl and stir the cooled butter, herbs, orange rind and nutmeg and mix well to combine.
Place the butternut squash slices on a baking sheet and place the cod fillet on top, skin-side down and brush over the egg yolk.
Add the flavoured crumbs on top of the cod fillets and then spread them out, pressing them down firmly to stick.
Arrange the cherry tomatoes around the crusted cod fillet and drizzle with a little of the oil.
Bake for 15-20 minutes until the cod is cooked through and the crumbs are crisp and golden, and the tomatoes have softened and are lightly charred.
Energy: 171 kcals
High in: Iodine