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Cod with a Parsley Crust
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1994
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.
Ingredients
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