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Baked cod with rye crumbs, crab, tomatoes & dill
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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 chopped 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.
Typical values per serving: