Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Potatoes (about 8oz each) 2 ts Paprika
Salad oil 4 ea (6oz) pieces cod fillet
Salt Parsley sprigs for garnish
1/4 c Chopped parsley Vinegar or cider vinegar
3 tb Plain dried bread crumbs -(optional)

Preheat oven to 400'F Spray 15x10" jelly-roll pan with nonstick
cooking spray. Cut each potato lengthwise into 8 wedges In bowl, toss
potato wedges with 1 T salad oil and 1/2 t salt. Arrange potato
wedges in single layer in jelly-roll pan. Roast potatoes, without
turning, 35 to 40 minutes or until fork-tender and golden.

On waxed paper, combine parsley, bread crumbs, paprika, and 1
teaspoon salt Coat cod with breadcrumb mixture.

In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons
hot salad oil, cook cod 8 to 10 minutes: until cod flakes easily when
tested with a fork, turning cod once halfway through cooking time.

Arrange cod and potatoes on warm platter; garnish with parsley sprigs.
Serve with malt vinegar or cider vinegar if you like.

Good Housekeeping/May'94/scanned fixed by DP GG

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