Between the late-1950s and the mid-1970s, the UK and Iceland engaged in no fewer than three “Cod Wars,” disputing the rights of their fishing vessels to catch the popular white fish. While these wars weren’t exactly full-blown, declared wars, there was nonetheless quite a bit of tension in the waters, all because of both nations’ desires for cod. Thankfully all is peaceful now, and people in countries across the world can and most certainly do enjoy the delightfully flaky white fish.
Ingredients
2 tablespoons cooked crab meat, fresh or tinned
2 teaspoons lemon zest
1 ½ tablespoons breadcrumbs
1 tablespoon dill, finely chopped
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon chives, finely chopped
salt, to taste
pepper, to taste
1 tablespoon olive oil
2 cod fillets, deboned
Directions
Preheat the oven to 350 F.
In a small bowl, add the crab meat, lemon zest, breadcrumbs, dill, parsley, chives, salt, and pepper. Mix everything together.
Drizzle a small amount of the olive oil into a baking dish, and then place the cod fillets into the dish. Drizzle the remaining oil over the fish and make sure the fillets are well coated.
Heap the crab and herb mixture on top of the cod fillets, then place them into the oven to bake for 20 minutes, until the cod is cooked through.
Serve the crab-crusted cod right away.
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