Ingredients
For the cod
4 x 175g/6oz cod fillets, skins removed
1 lemon, juice and rind
75g/2¾oz fresh white breadcrumbs
3 tbsp finely chopped fresh parsley
salt and freshly ground black pepper
50g/1¾oz butter, melted
For the parsley mash
700g/1lb 9oz floury potatoes, peeled and cut into chunks
150ml/¼pint milk
3 tbsp finely chopped fresh parsley
salt and freshly ground black pepper

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the cod, place the cod fillets into a shallow ovenproof dish and pour over the lemon juice. Set aside.
3. In a bowl, mix together the lemon rind, breadcrumbs and half of the parsley. Season, to taste, with salt and freshly ground black pepper, then stir in the melted butter until well combined.
4. Press the breadcrumb mixture onto the cod fillets to form a crust. Transfer to the oven and cook for 15-20 minutes, or until the fish is cooked through and the crust is crisp and golden-brown.
5. Meanwhile, for the parsley mash, cook the potatoes in a pan of lightly salted, boiling water for 18-20 minutes, or until tender, then drain well.
6. In a separate pan, bring the milk to the boil, then pour it over the cooked potatoes. Mash until smooth.
7. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
8. To serve, divide the mash equally between each of four serving plates. Place the roasted cod fillets on top.