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Roast Cod with Persillade Crust
2 lb Cod Fillet of uniform thickness
Salt and Pepper
1 Egg, lightly beaten
8 tb Chopped parsley
2 Garlic Cloves
8 oz Spinach
1 Lemon, cut in quarters
4 oz Stoned black olives
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.