Roasted cod topped with Fenland celery 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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!