When it comes to fish, one of its most universal and noble representatives is rightfully considered a cod. It is neutral, but this is her strength: thanks to its soft texture and delicate taste, cod becomes an ideal canvas for taste colors. And in this dish, every stroke is pleasure. Golden crust, velvet mashed potatoes and fragrant grass oil sauce is a triple alliance that can make lunch at homely, and dinner is restaurant-injected.

The cod is fried to a golden crispy crust – ruddy outside, inside – wet, delicate, almost silky. This result is achieved not only thanks to the frying technique, but also the correct choice of fish: the fillet should be dense, without unnecessary moisture, to give the perfect result in a pan.

Herbal oil sauce is a real star of this recipe. He does not just complement the fish, he emphasizes it. A mixture of fresh green herbs, high -quality butter and drops of citrus makes taste brighter, fresh, livelier. This sauce can be dripped on top of the fish, serve in a sauce to a sauce or stained in mashed potatoes – in any case, it connects all the elements of the dish, turning it into a whole gastronomic composition.

And now – mashed potatoes. It is not just a side dish. This is a soft pillow into which a piece of cod is happy to sink. The perfect mashed potatoes should be velvety, warm and creamy. It will balance the crispy texture of the fish and adds the television to the general impression of the dish.

The feed is another important stroke. Snow -white puree, gently laid on a plate, from above – a golden cod, politically with green sauce. All this can be decorated with a microwave, a drop of olive oil or lemon slides. Such a dinner does not require a reason – it itself becomes an event.

This is a dish about balance. It is simultaneously light and satisfying, easy to prepare and spectacular in the presentation. It can be prepared both on a weekday and give guests – and in both cases it will impress.