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6
Easy
By Keith Floyd
Published 1981
Season the cod cutlets with lemon juice and salt and pepper. Pass through the seasoned flour and knock off excess.
Melt the butter in a pan and fry the cutlets for about 4 minutes on each side.
Place on a serving dish and cover each cutlet with the aioli. Garnish with a black olive and some chopped parsley. Serve with boiled potatoes.
Drink a chilled red wine.