Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Potatoes (about 8oz each) |
| \N \N | Salad oil |
| \N \N | Salt |
| ¼ cup | Chopped parsley |
| 3 tablespoons | Plain dried bread crumbs |
| 2 teaspoons | Paprika |
| 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