Pan-fried Cod on Pecorino Mashed Potatoes and Spinach

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More Rhodes Around Britain

By Gary Rhodes

Published 1995

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You don’t have to stick to cod with this recipe: halibut, haddock, turbot or brill can all be used and taste just as good.

Pecorino is an Italian ewes’ milk cheese with a similar texture to Parmesan. I like to use smoked Pecorino for extra taste. Pecorino cheeses were introduced to me by Giovanni, an Italian friend who lives in South Wales. Giovanni makes his own ‘Pecorinos’ with Welsh ewes’ milk – and it works! The cheese is lovely. If you have trouble finding Pecorino, just use Pa