Roast cod with Asian stuffing

1. Preheat the oven to 200°C, gas mark 6. Scatter the potatoes in a large roasting tin and drizzle with 2 tablespoons of the oil. Season lightly and bake for 30 minutes.

2. While cooking, dissolve the stock cube in 250ml boiling water. Pour 75ml over the rice and wheat flakes in a bowl and leave to soften. Meanwhile, heat the remaining oil in a frying pan and fry the shallots, garlic, chilli and lemongrass for 3 minutes. Add to the rice mixture with half the coriander.

3. Place one cod fillet on a clean surface and spoon the stuffing on top, pressing it down gently. Position the second cod fillet on top, skinned side face down. Tie at intervals with string.

4. Turn the potatoes in the roasting tin. Push them to one side and lay the cod flat in the tin. Spread about a third of the can of coconut cream along the top of the fish. Roast for 30 minutes until cooked through. Remove the string, cut into 4 portions and transfer to warmed serving plates with the potatoes.

5. Add the remaining stock, coconut cream and coriander to the roasting tin and heat gently on the hob until slightly thickened and smooth. Spoon over the fish to serve, alongside some seasonal vegetables.