Waitrose and Partners
Baked cod with rye crumbs, crab, tomatoes & dill

Baked cod with rye crumbs, crab, tomatoes & dill

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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  • 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


  1. 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.

  2. 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.

  3. Return to the oven for 12-14 minutes, until the fish is opaque and cooked through. Serve immediately with the tomatoes.

And to drink...

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


1,718kJ/ 412kcals



Saturated Fat












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