Roast cod with persillade crust

Yield: 4 Servings

Measure Ingredient
2 pounds Cod Fillet of uniform thickness
\N \N Salt and Pepper
\N \N Plain flour
1 \N Egg, lightly beaten
8 tablespoons Chopped parsley
2 \N Garlic Cloves
8 ounces Spinach
1 \N Lemon, cut in quarters
4 ounces Stoned black olives
\N \N Olive oil

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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