“Cod Fillets a la Locker”
You must use cod fillets, which have been smoked and skinned.
Preheat oven to 180° C. Place cod fillets in an oiled oven-proof dish. Cover the fillets with the sliced tomatoes. Sprinkle with the white part of the spring onions. Top with a fine coating of fresh breadcrumbs. Drizzle a little olive oil over the top and bake 18-20 minutes uncovered. Boil the potatoes and mash them with the green part of the onions. Serve with the fish, which should be beautifully moist.