A great dinner dish of cod topped with a crab and breadcrumb mixture is served with creamy potatoes and softened leeks.
Preheat the oven to 220°C.
Combine the dry breadcrumbs with the crab and a tsp mustard, the softened butter and half bunch parsley. Mix together thoroughly. Place a piece of cod on a roasting tray on a piece of grease proof paper. Push the crab topping firmly over the cod and place in the oven 10 minutes.
Blanch the potatoes in boiling water. Gently soften the leeks and spring onion in butter. Add the potatoes with 4 tbsp vegetable stock and bring to the boil. Reduce by half, add the cream, a good pinch of salt and pepper and a pinch of chopped parsley. Cook out for about 4-5 minutes.
Pour the potatoes and leeks on a plate and top with the cod.
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