Roasted cod topped with Fenland celery recipe Recipe

Name: Roasted cod topped with Fenland celery recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x 150g (approx.) cod loin fillets; 40 g (1.4oz) panko breadcrumbs; 2 Fenland celery, finely sliced; 1 lemon, zest and juice; 4 tbsp creme fraiche; 40 g (1.4oz) walnuts, finely chopped; 40 g (1.4oz) black olives, sliced; 2 tbsp parlsey, finely chopped; 2 tbsp olive oil; 250 g (8.8oz) cherry tomatoes on the vine, separated into bunches

Servings: persons

4 x 150g (approx.) cod loin fillets
40 g (1.4oz) panko breadcrumbs
2 Fenland celery, finely sliced
1 lemon, zest and juice
4 tbsp creme fraiche
40 g (1.4oz) walnuts, finely chopped
40 g (1.4oz) black olives, sliced
2 tbsp parlsey, finely chopped
2 tbsp olive oil
250 g (8.8oz) cherry tomatoes on the vine, separated into bunches

1
Preheat oven 200C/gas 7.
2
Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.
3
Mix together the breadcrumbs, Fenland celery, zest of the lemon, parsley, chopped walnuts and olives.
4
Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.
5
Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the creme fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating.
6
Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.
7
Cook in the oven for approx.
8
15 minutes until the fish is cooked through and the topping golden.
9
Serve with a squeeze of lemon juice and some new potatoes.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 x 150g (approx.) cod loin fillets, 40 g (1.4oz) panko breadcrumbs, 2 Fenland celery, finely sliced, 1 lemon, zest and juice, and more.

Yes, Roasted cod topped with Fenland celery recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted cod topped with Fenland celery recipe

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