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Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Active malt enzymes — improves bread rise, crust color, flavor
Premium bread machine — dual kneading blades, rectangular loaf
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Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Active malt enzymes — improves bread rise, crust color, flavor
Premium bread machine — dual kneading blades, rectangular loaf
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Preheat oven to 350F 2. Put 3 tbsp of the butter into a small roasting tin. Put in the oven for a few minutes to melt then toss in the new potatoes, tomatoes and leek. Give everything a good stir so it is all evenly coated, season to taste then bake for 10 minutes. 3. Meanwhile, season the cod and spread the top of each fillet with a thin, even layer of Dijon mustard. Put the breadcrumbs on a plate and place the cod on top, mustard side down, to coat the fish in an even layer, gently brushing off any excess. 4. Heat a frying pan. Add the remaining tbsp butter to the pan then add the breadcrumb coated cod fillets, crust side down. Cook 2-3 minutes without disturbing them in the pan until the crumbs are lightly toasted. 5. Remove the vegetables from the oven. Carefully place the cod fillets crust side up, on top of the vegetables and return to the oven. Cook for a further 8-12 minutes until the cod is cooked through and tender. Divide the vegetables between two plates and place a cod fillet on each. Garnish with the dill and serve immediately.