Crab crusted cod with warm bean salad

Cod gets a makeover with Ed Baines' imaginative herby crab topping
By Ed Baines
Crab crusted cod with warm bean salad
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 450 g crab meat
  • 225 g brown crab meat
  • 50 g breadcrumbs
  • 2 tbsp olive oil
  • 4 sprig tarragon, chopped
  • 4 sprigs parsley, chopped
  • 1 lemons, juice and zest
  • 1 shallots, softened
  • 1 tsp mustard seeds
  • 2 cod fillets, 250g each

For the bean salad

  • 100 ml olive oil
  • 1 red onions, chopped
  • 200 g cannellini beans, canned
  • 200 g tinned borlotti beans
  • 200 ml vegetable stock
  • 25 g Puy lentils
  • 200 g green beans
  • 1 shots white wine vinegar
  • 1 bunches mint
  • 1 bunches parsley
  • 25 g spinach leaves
  • 1 lemons, cut into wedges, for serving


1. For the crab crust: pre-heat the oven to 160C/gas 3 and mix all the ingredients apart from the cod in a bowl. Press the crust over one side of the cod fillets. 2. Lightly oil a baking tray and cover with a piece of greaseproof paper. Place the fish on the paper and bake for 15 minutes - until the fish flakes easily.3. For the bean salad: warm the olive oil in a large saucepan, add chopped onion and cook until soft but not coloured - about 5 minutes.4. Add the drained and washed cannelini and borlotti beans and pour in the stock. Bring to a simmer and cook for 20 minutes. 5. Take the pan away from the heat and add the cooked lentils, blanched green beans, vinegar, mint and parsley. Stir to mix and tip in the spinach leaves. Serve the salad with the warm baked cod, and hand around lemon wedges separately.

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