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From an old issue of Olive magazine; a ready-in-30-minutes dish Baked Fish with Parsley Mayo. The sauce is the key for this edition of Waiter and this couldn’t come any simpler. Take some mayonnaise, add chopped parsley and a few capers and a squeese of lemon juice.

Serve with baked potatoes and tomatoes – new potatoes and cherry tomatoes halved, drizzled with olive oil and roasted for 30 minutes, then place some white fish fillets on top garnished with slices of lemon and a few capers and continue roasting for a further 10 minutes.

Baked Cod with Parsley Mayo Sauce

3 Comments »

  1. Jeanne says:

    What a gorgeous photo! I also make a similar mayo sauce sometimes, using dill instead of parsley. My entry is finally up – have e-mailed you the link :)

  2. Valli says:

    I think this sauce is incredible. It has become our new favourite way to have salmon. We have several versions of the same sauce, but I’ll try yours as well because we have this salmon dish quite often!!!!

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