Here’s a quick way to make a plain piece of cod or haddock more appealing: give it a fresh herb crust, which not only adds crunch and flavour, but also protects the fish during cooking and stops it from drying out. Use any firm, fresh white fillet and serve with a warm, chive-flecked potato salad.

Serves 4

80g crustless country bread

40g cold butter

20g flat parsley leaves, plus 1 tbsp leaves, torn

2 tbsp snipped chives

1 tbsp grated lemon zest

Sea salt and pepper

4 fresh fish fillets, skin removed

1 tbsp dijon mustard

500g potatoes, peeled and cooked

3 tbsp extra virgin olive oil

1 tbsp lemon juice

Heat the oven to 200C/ 400F/Gas Mark 6. Whizz the bread in a food processor to make coarse crumbs. Add the butter, parsley, 1 tbsp chives, lemon zest, sea salt and pepper, and whizz together briefly to combine.

Place the fish on a baking tray lined with baking paper. Spread ¼ tbsp mustard on each fillet, then press the crumbs on top.

Dice the cooked potatoes and gently warm in the olive oil and lemon juice. Add parsley, the rest of the chives, sea salt and pepper, and serve with the fish.

Top Tip: Use any left-over herby crumbs for stuffed tomatoes — hollow out tomato halves, fill with the crumbs and bake for 15 minutes

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