How to make roasted cod with black olive stuffing in 30 minutes

It is great that we can once again enjoy cod, and here its chunky flakiness has the perfect foil for olives, crunchy crumb and creme fraîche

Roasted cod topped with celery, walnut and black olive stuffing with roasted cherry tomatoes

Serves 4

Prep: 10 minutes
Cook: 20 minutes

4 x approx 150g cod loin fillets
40g breadcrumbs
2 sticks 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

Preheat oven 200C/180C fan/gas 7. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.

Mix together the breadcrumbs, celery, zest of the lemon, parsley, chopped walnuts and olives. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.

Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the crème fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.

Cook in the oven for approx. 15 minutes until the fish is cooked through and the topping golden.

Serve with a squeeze of lemon juice and some new potatoes.

Recipe from lovecelery.co.uk