Yield: 4 servings
|3 larges||Potatoes (about 8oz each)|
|\N \N||Salad oil|
|¼ cup||Chopped parsley|
|3 tablespoons||Plain dried bread crumbs|
|4 eaches||(6oz) pieces cod fillet|
|\N \N||Parsley sprigs for garnish|
|\N \N||Vinegar or cider vinegar (optional)|
Preheat oven to 400'F Spray 15x10" jelly-roll pan with nonstick cooking spray. Cut each potato lengthwise into 8 wedges In bowl, toss potato wedges with 1 T salad oil and ½ t salt. Arrange potato wedges in single layer in jelly-roll pan. Roast potatoes, without turning, 35 to 40 minutes or until fork-tender and golden.
On waxed paper, combine parsley, bread crumbs, paprika, and 1 teaspoon salt Coat cod with breadcrumb mixture.
In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook cod 8 to 10 minutes: until cod flakes easily when tested with a fork, turning cod once halfway through cooking time.
Arrange cod and potatoes on warm platter; garnish with parsley sprigs.
Serve with malt vinegar or cider vinegar if you like.
Good Housekeeping/May'94/scanned & fixed by DP & GG