Roasted Cod with Celery, Walnut and Olive Stuffing Recipe
Try our Roasted Cod Topped with Celery, Walnut and Black Olive Stuffing recipe or discover more ways with British Fenland Celery.
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Ingredients
- 4 x approx 150g cod loin fillets
- 40g Panko breadcrumbs
- 2 sticks Fenland celery, finely sliced
- Zest and juice of 1 lemon
- 4 tbsp crème fraiche
- 40g walnuts, finely chopped
- 40g black olives, sliced
- 2 tbsp parsley, finely chopped
- 2 tbsp olive oil
- 250g cherry tomatoes on the vine, separated into bunches
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