Recipe by Martin Shanahan
From: Martin's Still Mad About Fish
A real go-to recipe.
You can prepare the pie and refrigerate to cook later in which case it would take about 20-40 minutes to heat through fully.
Great fish with a Latin twist.
Serve with tartar sauce for dipping.
Serve with a scattering of torn basil leaves.
Plate your rosti and lay the cod on top and a few dollops of cream sauce to finish.
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