A great dinner dish of cod topped with a crab and breadcrumb mixture is served with creamy potatoes and softened leeks.


  • 50g white crab meat

  • Cod fillet (approx 150g)

  • 200g potatoes, finely sliced

  • 100g leeks, finely sliced

  • 150ml double cream

  • 1 spring onion

  • Bunch parsley

  • Bread crumbs

  • 1 tsp mustard

  • 25g softened butter

  • 1 clove garlic, finely chopped

  • Olive oil

  • Vinegar


  • 1.

    Preheat the oven to 220°C.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Pour the potatoes and leeks on a plate and top with the cod.

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