Crab Amandine Cod Recipe

Time50m

Serves4

Crab and almond encrusted cod filet served with roasted root vegetable hash and blanched broccolini.

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Ingredients

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1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Toss root vegetables (such as carrots, potatoes, and parsnips) with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
2
Prepare the Cod
In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Mix in crab meat, lemon juice, salt, and pepper. Cook for another 2-3 minutes until heated through.
3
Crust the Cod
Place cod fillets on a greased baking dish. Spoon the crab mixture evenly over each fillet, then sprinkle sliced almonds on top. Drizzle with remaining melted butter.
4
Bake the Cod
Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and the almonds are golden brown.
5
Blanch the Broccolini
While the cod is baking, bring a pot of salted water to a boil. Add broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
6
Serve
Plate the roasted root vegetable hash alongside the baked crab amandine cod and blanched broccolini. Enjoy your meal!