Title: ROAST COD WITH PERSILLADE CRUST
  Categories: Fish
       Yield: 4 Servings
  
       2 lb Cod Fillet of uniform
            -thickness
            Salt and Pepper
            Plain flour
       1    Egg, lightly beaten
       8 tb Chopped parsley
       2    Garlic Cloves
       8 oz Spinach
       1    Lemon, cut in quarters
       4 oz Stoned black olives
            Olive oil
  
   Cut the cod into four pieces, season with salt and pepper and set
   aside. Peel the garlic, chop finely and mix with the parsley. Preheat
   the oven to gas mark 6, 400F, 200C. Lightly dust the fish in plain
   flour, dip in the egg and then coat with the parsley and garlic
   mixture. Dribble over a little olive oil and the turn the fish onto a
   roasting tin, oiled side down. Dribble a little oil on the top side
   and roast in the oven for
        10    minutes or until cooked.
   
   Turn the oven off, leave the door ajar and transfer the fish to a warm
   plate, leaving it on the edge of the oven. Place the roasting tin
   over a moderate heat and toss the spinach lightly in it. Allow to
   wilt slightly and then divide onto four plates, put the fish on top,
   scatter the olive around and serve with lemon quarters.
   
   Source: Hugo Arnold, Evening Standard, London
  
 

		

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