Chilli pesto-crumbed cod fillets with parmentier potatoes recipe

Preheat the oven to 200°C/fan180°C/gas 6. Spread the potatoes in a baking tray, then cook for 30 minutes, turning occasionally. Meanwhile, lay the cod loins on a clean work surface, season and spread over the chilli pesto. In a small bowl, mix the breadcrumbs with the parsley, then scatter over the cod. Remove the potatoes from the oven, then place the cod fillets on top. Drizzle with the oil, return the tray to the oven and cook for a further 10 minutes or until the fish is just flaking but still tender and the potatoes are crispy. Meanwhile, steam the broccoli for 3-4 minutes. Serve with the lemon wedges.