Recipe - Roast Cod With Persillade Crust

2 pound Cod Fillet of uniform
thickness
Salt and Pepper
Plain flour
1 Egg, lightly beaten
8 tablespoon Chopped parsley
2 Garlic Cloves
8 ounce Spinach
1 Lemon, cut in quarters
4 ounce Stoned black olives
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini