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Essential Plum Tomatoes500g
500gItem price
£1.70Price per unit
£3.40/kgAngela Hartnett cooked this Waitrose recipe – inspired by an original recipe by Diana Henry – for Nick Grimshaw and guest, comedian Sindhu Vee, on episode 4, season 1 of Dish, the Waitrose podcast. It was served with these pomegranate & chilli margaritas.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Put the tomatoes in a roasting tin. Add the olive oil, turning the tomatoes over in it. Season, then roast for 30 minutes.
Mix the crab, breadcrumbs, lemon zest and juice, butter and dill in a bowl and season. Divide the mixture between the fillets, patting it gently on top of each one. Any extra mixture can be sprinkled on the tomatoes.
Return to the oven for 12-14 minutes, until the fish is opaque and cooked through. Serve immediately with the tomatoes.
Try a crisp, citrussy English sparkling wine – Nyetimber Classic Cuvée is one of the best.
Typical values per serving when made using specific products in recipe
Energy | 1,718kJ/ 412kcals |
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Fat | 25g |
Saturated Fat | 12g |
Carbohydrates | 13g |
Sugars | 6.2g |
Fibre | 4.6g |
Protein | 30g |
Salt | 1.5g |
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£3.40/kg0 added
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£8.00Price per unit
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£6.75Price per unit
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£1.30Price per unit
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£1.90Price per unit
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80pPrice per unit
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£19.80/kg