Crispy cod fillet with baby potatoes

Preheat the oven to 180°C (350°F). Halve the baby potatoes. Bring a pan of water to a boil and cook the potatoes for 6 minutes, or until al dente, then drain.

Meanwhile, zest the lemon. Mix the zest with the Parmesan cheese, panko, 1 tablespoon of olive oil, and Persillade Mix until smooth. Cut the lemon into quarters.

Place the cod on a baking sheet lined with baking paper, spread the parsley mixture over the cod and bake in the oven for 15 minutes, until the cod is cooked through.

Peel and finely chop the garlic and mix with 2 tablespoons of olive oil. Heat the garlic oil in a pan over medium-low heat. Fry the potatoes for 7 minutes, or until golden brown.

Heat the remaining olive oil in a pan over medium heat. Cook the stir-fry vegetables for 8 minutes, or until golden brown and cooked through.

Arrange the baby potatoes and stir-fried vegetables on a plate and top with the cod. Arrange the lemon wedges on the plates.