Roast Cod with Crispy Shrimps and Gremolata Mashed Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

Starting to pan-fry cod, and then finishing by roasting in the oven, works so well, especially if you leave the skin on the fillet to give you a crispy topping to very succulent fish underneath. Leaving the skin on also protects the flesh and holds the fillet together. Small brown shrimps are the best for the crispy shrimps. They have to be picked and trimmed, just leaving the tails encased in shell. Frying them in nut-brown butter makes them even crisper and very tasty to eat with