Roast Cod With Persillade Crust

* Exported from MasterCook *

ROAST COD WITH PERSILLADE CRUST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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