Baked cod with a moist, delicious crab and herb crust.
Author: adapted from Simple by Diana Henry
Recipe type: Main
Serves: 2 servings
Ingredients
For the baked cod:
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
For the sauce
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
Instructions
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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/baked-cod-crab-herb-crust/