Crispy Cod With Parsley Puree

Although it's not Friday yet, we made this simple yet delicious fish.

Ingredients:

• 1 kg floury potatoes
• 800 g carrots & mangetout
• 520 g fresh cod fillets
• 75 g breadcrumbs
• 2 medium sized free range eggs
• 2 tbsp wheat flour
• 2 tbsp (olive) oil
• 30 g fresh parsley
• 25 g unsalted butter
• 150 ml semi-skimmed milk
• 0.5 tsp dried nutmeg

Directions:

Peel the potatoes, cut into equal pieces and cook them in plenty of water with salt, if necessary, for 20 min until tender. Meanwhile, cook the carrots for 8 min. During the last 2 min, add the snow peas. Drain in a colander and rinse briefly under cold running water.

Cut the cod fillet into 4 pieces. Put the breadcrumbs in a deep dish. Beat the eggs in a second plate.

Sprinkle the cod fillets with the flour, pepper and salt. Pass the cod through the egg and breadcrumbs successively.

Heat the oil in a non-stick frying pan and fry the cod fillets in 8-10 min. until golden brown. Turn halfway through.

Finely chop the parsley. Drain the potatoes. Add the butter, milk, parsley and nutmeg and mash with the masher to a coarse puree. Season with pepper and salt, if necessary. Divide the cod fillet with the parsley puree and vegetables among the plates.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1187721/krokante-kabeljauwhaas-met-peterseliepuree