Roast cod on lemon and parsley mash Print E-mail
Written by Woman's World, 2004   
Preparation time: 10 minutes
Cooking time: 20 minutes

4 x 175g (6oz) skinned pieces of cod fillet
Juice and rind of 1 lemon
75g (3oz) fresh white breadcrumbs
6 tbsp finely chopped fresh parsley
Salt and freshly ground black pepper
50g (2oz) butter, melted
700g (1lb 9oz) floury potatoes peeled and cut into chunks
150ml (1⁄4pt) milk

Preheat oven to 200°C/400°F/Gas Mark 6.

Cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender.

Place the fish in a shallow ovenproof dish and pour over the lemon juice.

Mix the breadcrumbs with half the parsley, a little of the lemon rind and some seasoning. Stir in the melted butter.

Press the breadcrumb mixture over the fish to form a crust, and cook for 15-20 minutes or until tender, then drain and keep warm.

Heat the milk to boiling point, then pour over the potatoes and mash them until smooth.

Stir in the remaining parsley and lemon rind and season to taste.

Serve the fish on the mash immediately.

Serves 4
 
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