Roast Cod with Persillade Crust
| Yield: | 4 Servings |
| Categories: | Fish |
| 2 | lb | Cod Fillet of uniform thickness |
| Salt and Pepper | ||
| Plain flour | ||
| 1 | Egg, lightly beaten | |
| 8 | tb | Chopped parsley |
| 2 | Garlic Cloves | |
| 8 | oz | Spinach |
| 1 | Lemon, cut in quarters | |
| 4 | oz | Stoned black olives |
| Olive oil |
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