A perfect weekday fish dish. Serve with some baby roast potatoes and steamed greens.
Wine Suggestion: The orange and dill hint at southern France, so we chose Domaine Gayda’s Freestyle Blanc, a blend of Grenache Blanc and Gris, Maccabeu, Marsanne, and Roussanne. Layered and fresh like the food, this also had hints of orange citrus fruits and herbal twists on the finish. Both complementary and adding subtle contrasts. Made us wish we were sitting in the sunshine at a French bistro enjoying the food and wine there!
Cod with Orange & Dill – serves 2
- 2 large pieces of cod fillet
- a large handful of breadcrumbs, sourdough works well
- zest of 1 orange
- 1 clove of garlic, crushed
- a large handful of dill
- a drizzle of olive oil
- 2 tbsp crème fraîche, to serve
Heat the oven to 220C/200C fan/gas 7.
Combine the breadcrumbs with the orange zest, dill, garlic and seasoning.
Season the cod, place on a baking tray and press the crumbs on top.
Bake for 12-15 minutes or until cooked through.
Serve with the crème fraîche.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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