Cod with a crab & herb crust from Simple: Effortless Food, Big Flavours (page 133) by Diana Henry

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Notes about this recipe

  • Lepa on January 02, 2019

    This was very good- and impressive! It looked like something that had come out of a restaurant kitchen! The store was out of cod today so I used halibut. There was no watercress so I finely chopped baby arugula instead. I used fresh Dungeness crab, which was lovely. I will certainly make this again. It would make an excellent dinner party main.

  • joneshayley on April 15, 2017

    Beautiful - the sauce was good but not essential with the crust being so flavourful.

  • L.Nightshade on January 28, 2017

    I veered from the directions a bit with the sauce, as there was no watercress to be found, so I used a few leaves of spinach along with bits of the herbs used in the crust. I don’t keep jarred mayonnaise around, and didn’t feel like making it for the small amount required, so just made the sauce with the crème fraîche. Mr. Nightshade’s fish crust was done per the recipe, my crust subbed a bit of low-carb tortilla for the breadcrumbs. Just pulsed it in the mini-processor; not bad at all. We are lucky to be able to get fresh Dungeness crab, and it was delectable in this preparation. Once again, DH hits a home run, with a main course that is quick and easy, delicious, and guest-worthy.

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