Pan-fried Cod on Pecorino Mashed Potatoes and Spinach from More Rhodes Around Britain by Gary Rhodes
You don’t have to stick to cod with this recipe: halibut, haddock, turbot or brill can all be used and taste just as good. Pecorino is an Italian ewes’ milk che
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Skillet
- Saucepan
- Colander
- Potato masher
- Grater
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Plate
- Stove
Ingredients
- 4 × 175–225 g (6–8 oz) cod fillets, skinned
- Salt and freshly ground white pepper
- 100 g (4 oz) unsalted butter
- 1 tablespoon cooking oil
- 1 tablespoon plain flour
- 450 g (1 lb) Mashed Potatoes
- 100–175 g (4–6 oz) Pecorino, grated
- 3–4 tablespoons Fish Stock or water
- 900 g (2 lb) spinach, picked and washed
- Juice of ½ lemon
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