July 29, 2007
Baked Cod With Parsley Mayo Sauce
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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.