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Roast Cod on Lemon Parsley Mash

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Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4

INGREDIENTS

• 4 x 175g (6oz) Pieces of Cod fillet, skinned
• 1 Lemon, rind and juice of
• 50g (1 æ oz) Butter, melted
• 75g (2 æ oz) Fresh white breadcrumbs
• 6 x 15ml spn (6 tblspn) Finely chopped fresh parsley
• Salt & freshly ground black pepper

MASH

• 700g (1lb 9oz) Floury potatoes, peeled and cut into chunks
• 150ml ( º pt) Milk

METHOD

1. Place the fish in a shallow ovenproof dish and pour over the lemon juice
2. Mix together the breadcrumbs with half of the parsley, lemon rind and seasoning. Stir in the melted butter.
3. Press the bread crumbed mixture over the fish to form a crust, and cook for 15-20 minutes.
4. Meanwhile cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender then drain.
5. Heat the milk to boiling point then pour over the potatoes and mash until smooth.
6. Stir in the remaining parsley and lemon rind and season to taste.
7. Serve the fish on the mash immediately.

TIP

Instead of cod use fish of your choice, for example salmon. Dill can be used instead of parsley.

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