4 x 175 g pieces of cod fillet, skinned
1 lemon, rind and juice of
70 g butter, melted
75 g fresh white breadcrumbs
6 x 15 ml spoon finely chopped fresh parsley
Salt and freshly ground black pepper.
700 g floury potatoes, peeled and cut into chunks
150 ml milk

Cooking Time: 20 minutes

Serves 4 people

Method

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

Cooking Tip

Instead of cod use a fish of your choice, for example salmon.

Dill can be used instead of parsley