Label
All
0
Clear all filters

Parsleyed Cod with Roast Potatoes and Mustard Butter Sauce

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

I have changed this classic cod and parsley combination to give a purée of parsley mixed with spinach, which is spread over the fish, so that the parsley flavour comes through in every bite. This dish is a complete meal: the roast potatoes and sea kale finish it off perfectly.

The pig’s caul is only available by order from your butcher. It works like a net to hold the parsley purée in place. If it’s unavailable, wrap the cod in buttered foil and steam it instead of pan-frying and ro

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title