INGREDIENTS

INSTRUCTIONS

Cut the potatoes in half and place into a thick bottomed frying pan
with the duck fat and fresh thyme. Take the garlic -skin and all- and
add all this to the pan. Place on a high heat and cook for about  15-20
minutes.  Whilst this is cooking place the parsley, anchovies, pine
nuts and 5  tbsp olive oil into a blender. Puree the mix until smooth
and season  and set to one side.  Heat a hot frying pan on the stove
with a little olive oil, season  the cod both sides and place on the
hot pan skin side down for 2  minutes and then turn over and turn the
heat off and leave to one  side.  To serve, place a pile of the
potatoes in the middle of the plate and  add the cod on the top. Spoon
the pesto around the edge of the plate  and season the top with freshly
ground black pepper.  Converted by MC_Buster.  Per serving: 1160
Calories (kcal); 87g Total Fat; (67% calories from  fat); 11g Protein;
85g Carbohydrate; 87mg Cholesterol; 61mg Sodium  Food Exchanges: 5
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;  17 1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 54
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 35mg
Potassium: 411.8mg
Carbohydrates: 6.8g
Fiber: 3.1g
Sugar: <1g
Protein: 3.3g