Peppered Cod with Thyme and Garlic-Flavoured Mashed Potatoes

Preparation info
  • Serves

    4

    , plus leftovers for fish cakes
    • Difficulty

      Easy

Appears in
Modern Classics

By Frances Bissell

Published 2000

  • About

We might think of green mashed potatoes as a modern recipe. Alice B. Toklas, in Aromas and Flavours, published in 1959, gave a recipe for just such a dish, the potatoes made green with basil, watercress and parsley.

Ingredients

  • 1 kg (2lbs) cod fillet
  • 4 tablespoons black peppercorns

Method

Divide the cod into six even pieces. Grind the peppercorns in a mortar, and mix with the breadcrumbs, almonds and half the salt. Brush the fillets with olive oil, and coat the flesh side with the pepper mixture. Place the fish on a baking sheet or grill pan, pepper side up. Pound the thyme with the remaining salt in the mortar. Boil the potatoes and garlic. Mash them, and stir in the thyme and