Name: Roast Cod with Sauteed Potatoes, Garlic, Thyme And Duck Fat
Ingredients: 2 225 g; (8oz) pieces of cod; ; fillet, leave skin; ; but no bones; 450 g New potatoes; (1lb); 1/2 Bulb garlic; 100 ml Duck fat; (3 1/2fl oz); Fresh thyme; 60 g Parsley; (2oz); 2 Tinned anchovy fillets; 1 tb Toasted pine nuts; Virgin rock salt; Rock salt; Freshly ground black pepper

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Simply, Fish	1	servings

INGREDIENTS

2		225 g; (8oz) pieces of cod
		; fillet, leave skin
		; but no bones
450	g	New potatoes; (1lb)
1/2		Bulb garlic
100	ml	Duck fat; (3 1/2fl oz)
		Fresh thyme
60	g	Parsley; (2oz)
2		Tinned anchovy fillets
1	tb	Toasted pine nuts
		Virgin rock salt
		Rock salt
		Freshly ground black pepper

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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