Main Dishes
Potato-Crusted Cod
1 cup instant mashed potato flakes
2 Tbsp. chives, chopped
3/4 tsp. salt
dash pepper
1/3 cup milk
2 Tbsp. butter
1 Tsp. olive oil
4 cod flilets (6-8 oz. each)
(1) Combine potato flakes and chives, salt and pepper in pie pan.  Pour milk in another pie pan.  (2) Heat 1 Tbsp. of butter and 1 of oil in large, nonstick skillet over low heat.  Dip cod fillets in milk, then coat each side with potato flake mixture.  (3) Increase heat to medium, until butter is melted and hot.  Add cod, cook 4-5 minutes or until brown, turn and cook an additional 4-5 minutes until browned and cod is beginning to flake.  Remove from skillet to plate.  Serve with lemon juice, malt vinegar or tartar sauce.
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Clay Baker Recipes
The best way to create tender and flavorful fish dishes is baking in clay.  It's healthier too -- clay baking seals in nutrients, uses little or no fat and less salt.  See "Cooking in Clay" for more details.
Fish Baker
The Romertopf fish baker was specifically designed for cooking with fish. It is longer than the traditional Romertopf so the entire fish can be laid across the bottom. Your fish will never be more tender. Serves 2 to 4 - up to 3 lbs.
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