Cod with a Parsley Crust


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

The cod for this recipe is best cut from the middle of large fillets, giving good, thick, rectangular pieces of fish. The best way to serve the fish is sitting on a bed of mashed potatoes with a lemon butter sauce around. Finishing the dish this way creates three complementary textures with the crust, the fish and the potatoes.