Baked cod with rye crumbs, crab, tomatoes & dill

Name: Baked cod with rye crumbs, crab, tomatoes & dill
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 8 large plum tomatoes, halved; 2 tbsp olive oil; 150 g white crab meat; 75 g rye breadcrumbs; ½ unwaxed lemon, finely grated zest and juice; 85 g butter, melted; 2 tbsp dill; 4 x 130-140g thick fillets of cod

Angela 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.

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Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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Ingredients

8 large plum tomatoes, halved
2 tbsp olive oil
150g white crab meat
75g rye breadcrumbs
½ unwaxed lemon, finely grated zest and juice
85g butter, melted
2 tbsp dill
4 x 130-140g thick fillets of cod

Method

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.