Photo: Caroline Attwood
Roasted cod topped with Fenland celery recipe
10 ingredients
10 min + 20 min
4 people
openrecipes
The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod.
Estimated Nutrition (whole recipe, rough)
939
Calories
37g
Protein
31g
Fat
128g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 150g (approx.) cod loin fillets
- 40 panko breadcrumbs
- g Fenland celery, finely sliced
- 2 lemon, zest and juice
- 1 crème fraîche
- 4 walnuts, finely chopped
- tbsp black olives, sliced
- 40 parlsey, finely chopped
- g olive oil
- 40 cherry tomatoes on the vine, separated into bunches
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes