Cod isn’t the most glamorous fish. When you think cod, you probably think of fish and chips. But I’ll fill you in on a secret. Top a modest baked cod filet with this herb-studded, butter-laden, tastes-so-good-it-must-be magic crab topping and can I just say WOW!? Cod almighty. (I couldn’t resist) You could put this crab topping on anything and it would be amazing: fish, steak, a shoe!
This recipe is adapted from Simple by Diana Henry. It’s the feature cookbook this month for Food52’s cookbook club, of which I’m a member. Each month, they pick a cookbook and the group cooks recipes from it and shares them on Facebook, Instagram and such. This is my first recipe from the book, which I borrowed from my local library. And I’m a fan. A BIG fan. I did modify it a bit – the most significant change is that the original called for tarragon, which we just don’t like, so I used basil.
I served with with a green salad and a simple potato scallion pancake for a little crunch. With two Fridays left in Lent, I’d put this one on your must make list now!
- Olive oil, to coat the pan
- 2 6-oz cod fillets, the thicker the better
- 1 cup claw crab meat, picked over for shells
- 1 cup fresh breadcrumbs
- Finely grated zest of 1 lemon
- ⅓ stick unsalted butter, melted
- 3 Tbsp. chopped fresh basil
- 1 Tbsp. finely chopped chives
- 1 tsp. finely chopped parsley
- ¼ cup creme fraiche
- 1 Tbsp. mayonnaise
- ½ cup watercress leave, finely chopped
- ½ shallt, minced
- 1 tsp. Dijon mustard
- 2 tsp. capers, rinsed and chopped
- 1 tsp. lemon juice, or more to taste
- Preheat over to 400F. Rub a little oil in the bottom of a small roasting pan.
- Put the cod in the pan and season with salt and pepper.
- Mix the other ingredients together and divide between the fillets, patting the mixture onto each piece of fish.
- Mix together the ingredients for the sauce. Season well with salt and set aside.
- Bake the cod for 15-18 minutes or until cooked through. My fillets were quite thick so it took 18 minutes. Serve with the sauce and lemon wedges. Goes great with a simple green salad and potato scallion pancakes.