Roasted cod topped with Fenland celery recipe

• 4 x 150g (approx.) cod loin fillets
• 40 g (1.4oz) panko breadcrumbs
• 2 Fenland celery, finely sliced
• 1 lemon, zest and juice
• 4 tbsp creme fraiche
• 40 g (1.4oz) walnuts, finely chopped
• 40 g (1.4oz) black olives, sliced
• 2 tbsp parlsey, finely chopped
• 2 tbsp olive oil
• 250 g (8.8oz) cherry tomatoes on the vine, separated into bunches

1. Preheat oven 200C/gas 7.
2. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.
3. Mix together the breadcrumbs, Fenland celery, zest of the lemon, parsley, chopped walnuts and olives.
4. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.
5. Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the creme fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating.
6. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.
7. Cook in the oven for approx.
8. 15 minutes until the fish is cooked through and the topping golden.
9. Serve with a squeeze of lemon juice and some new potatoes.

cod loin, breadcrumbs, celery, lemon, creme fraiche, walnuts, black olives, parlsey, olive oil, tomatoes

Taken from www.lovefood.com/guide/recipes/44120/roasted-cod-topped-with-fenland-celery-recipe (may not work)