Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
Great fish with a Latin twist.
Serve with tartar sauce for dipping.
Another quick cook delight.
Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.
Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.
Serve the fish with a drizzle of the sauce.
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