Search
by Ingredient

Roast Cod with Persillade Crust

StarStarStarStarHalf star

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 907.2
POUNDS G COD FILLETS
of uniform thickness
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
1 1
EACH EACH EGGS
lightly beaten
8 1.2E+2
TABLESPOONS ML PARSLEY LEAVES
chopped
2 2
EACH EACH GARLIC CLOVES
8 231.2
OUNCES ML/G SPINACH
1 1
EACH EACH LEMON
cut in quarters
4 115.6
OUNCES ML/G BLACK OLIVES
stoned
1 1
X X OLIVE OIL *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 412 14% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 476mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 115g
Vitamin A 26% Vitamin C 39%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe