Instructions: Preheat oven to 220c/Gas 7.

1 Arrange the potato wedges on a baking sheet. Lightly brush with the oil and sprinkle with the Cajun seasoning and a little salt. Roast for 12-15 minutes until golden brown.

2 Season the cod and spread each with the tomato paste. Mix the breadcrumbs, parsley, rind, lemon juice, salt and pepper. Press the crumb mix on top of the paste to make a crust. Heat 1 tbsp olive oil in a non-stick frying pan.

3 Cook the fish crust-side down for 2-3 minutes until golden. Turn and cook for two more minutes until just cooked.

4 For the Salsa: Finely chop the salad onions. Seed and slice the chilli. Finely chop the coriander and mix with the tomatoes, salad onions and chilli. Add the oil and vinegar, and season to taste.

Arrange the spiced wedges and fish on serving plates and spoon on a dollop of salsa.

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