Cheesy Crusted Cod

Chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Add the savoy cabbage for the final 3 mins of cooking time.

Meanwhile, pop the breadcrumbs, lemon zest, half the cheese and half the parsley into a medium bowl with the oil for the breadcrumbs (see ingredients for amount). Season with salt and pepper and mix well.

Pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. Lay onto a baking tray lined with baking paper.
Spread half the mayo over the top and sides of the fish. Spoon over the breadcrumb mixture, pressing it down with a spoon.
Bake the cod on the middle shelf of your oven until golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once the potatoes and cabbage are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and roughly mash.
Season with salt and pepper, then stir through the spring onion and remaining cheese and parsley. Cover with a lid to keep warm.