INGREDIENTS

INSTRUCTIONS

Preheat the grill.  1 Chop the potatoes and cook in boiling salted
water for 10-15 minutes  until tender. Slice the tomatoes in half and
scoop out.  2 Place on a baking tray. Blitz the bread and half the
parsley in a  mini blender. Pile on top of each tomato half and drizzle
with olive  oil. Set aside.  3 Lay the cod fillets skin-side down on a
grill pan and grill for 7-8  minutes until just cooked through.  4
Finely chop the garlic and put in a small pan with olive oil. Leave
over a very gentle heat for 7-8 minutes.  5 Grate the cheese. Put the
mustard, beer (or milk) and cheese in a  pan and heat gently, stirring
constantly for about three minutes,  until the cheese has melted. Do
not allow the mixture to boil or the  cheese will separate.  6 Remove
from the heat and beat until the mixture comes away from the  sides of
the pan. Season with black pepper and set aside to cool.  7 Remove the
cod from the grill and pat away any excess moisture  using a piece of
kitchen towel.  8 Divide the mixture between the two pieces of cod and
spread thickly  over the top, not going quite to the edge.  9 Return to
the grill and cook for 2-3 minutes until golden. Grill the  tomatoes
too until crispy and golden. Chop the parsley. Drain the  potatoes and
mash well.  10 Remove the fish and tomatoes from the grill pan, and
transfer to  serving plates. Beat the garlicky oil into the potatoes
and stir in  the parsley and plenty of seasoning.  11 Put a spoonful of
mash next to the fish, garnish with a good sprig  of flat leaf parsley
and serve immediately with the grilled tomatoes.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 709
Calories From Fat: 468
Total Fat: 53.1g
Cholesterol: 60.4mg
Sodium: 387.4mg
Potassium: 1017.6mg
Carbohydrates: 41.1g
Fiber: 5g
Sugar: 2.1g
Protein: 19.1g