Roasted Cod & Cherry Tomatoes Topped with Celery, Walnut & Black Olive Stuffing
By not-recognized
Published on 25 April 2022
Quick and easy to make whilst being very light and healthy, this is good food at its best. The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 2 sticks of celery, finely sliced
- 40 g of walnuts, finely chopped
- 2 tablespoons of olive oil
- 600 g of cod loin fillets, 4 fillets
- 1 lemon, zested and juiced
- 2 tbsp of parsley, finely chopped
- 250 g of cherry tomatoes on the vine
- 40 g of panko breadcrumbs
- 4 tbsp of creme fraiche
- 40 g of black olives, sliced
Method
Step 1
Preheat oven 200c/ 180c fan/ gas 7. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.Step 2
Mix together the breadcrumbs, Fenland celery, zest of the lemon, parsley, chopped walnuts and olives. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.Step 3
Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the crème fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.Step 4
Cook in the oven for approx. 15 minutes until the fish is cooked through and the topping golden.Step 5
Serve with a squeeze of lemon juice and some new potatoes.