Roasted cod topped with Fenland celery recipe
The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod.
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Ingredients
- 4 x 150g (approx.) cod loin fillets
- 40 g panko breadcrumbs
- 2 Fenland celery, finely sliced
- 1 lemon, zest and juice
- 4 tbsp crème fraîche
- 40 g walnuts, finely chopped
- 40 g black olives, sliced
- 2 tbsp parlsey, finely chopped
- 2 tbsp olive oil
- 250 g cherry tomatoes on the vine, separated into bunches
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