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Name: Roast Cod with Persillade Crust
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 8 tb Chopped parsley; 1 Lemon, cut in quarters; Plain flour; 8 oz Spinach; 2 lb Cod Fillet of uniform; 1 Egg, lightly beaten; olive oil; Salt and pepper; 4 oz Stoned black olives; 2 Garlic

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INGREDIENTS

8 tb Chopped parsley
1 Lemon, cut in quarters
Plain flour
8 oz Spinach
2 lb Cod Fillet of uniform
1 Egg, lightly beaten
olive oil
Salt and pepper
4 oz Stoned black olives
2 Garlic

Servings

INSTRUCTIONS

Cut the cod into four pieces, season with salt and pepper and set aside. Peel the garlic, chop finely and mix with the parsley. Preheat the oven to gas mark 6, 400F, 200C. Lightly dust the fish in plain flour, dip in the egg and then coat with the parsley and garlic mixture. Dribble over a little olive oil and the turn the fish onto a roasting tin, oiled side down. Dribble a little oil on the top side and roast in the oven for 10 minutes or until cooked. Turn the oven off, leave the door ajar and transfer the fish to a warm plate, leaving it on the edge of the oven. Place the roasting tin over a moderate heat and toss the spinach lightly in it. Allow to wilt slightly and then divide onto four plates, put the fish on top, scatter the olive around and serve with lemon quarters. Source: Hugo Arnold, Evening Standard, London

NOTES

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Roast Cod with Persillade Crust

8 tb Chopped parsley
1 Lemon, cut in quarters
 Plain flour
8 oz Spinach
2 lb Cod Fillet of uniform
1 Egg, lightly beaten
 olive oil
 Salt and pepper
4 oz Stoned black olives
2 Garlic

Cut the cod into four pieces, season with salt and pepper and set aside.  Peel the garlic, chop finely and mix with the parsley. Preheat the oven to  gas mark 6, 400F, 200C. Lightly dust the fish in plain flour, dip in the  egg and then coat with the parsley and garlic mixture. Dribble over a  little olive oil and the turn the fish onto a roasting tin, oiled side  down. Dribble a little oil on the top side and roast in the oven for 10  minutes or until cooked.    Turn the oven off, leave the door ajar and transfer the fish to a warm  plate, leaving it on the edge of the oven. Place the roasting tin over a  moderate heat and toss the spinach lightly in it. Allow to wilt slightly  and then divide onto four plates, put the fish on top, scatter the olive  around and serve with lemon quarters.    Source: Hugo Arnold, Evening Standard, London

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 4 Servings

Calories: 124
Calories from Fat: 91 (73%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 1453.7mg		50 %
Potassium 368.8mg		10 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 5.2g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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