"1/4 cup of butter"
"300g of peeled and thinly sliced potato"
"1 tablespoon of lime zest"
"2 tablespoons of chopped parsley"
"2 tablespoons of chopped dill"
"1/4 cup of mustard seeds"
"1 jalapeño pepper"
"1.5 kg cod fillet, cleaned of the dorsal fin and seasoned with salt to taste"
"Olive oil for greasing"
"Parsley, lime wedges, and cooked potato slices for garnish"
"1/4 cup of butter"
"300g of peeled and thinly sliced potato"
"1 tablespoon of lime zest"
"2 tablespoons of chopped parsley"
"2 tablespoons of chopped dill"
"1/4 cup of mustard seeds"
"1 jalapeño pepper"
"1.5 kg cod fillet, cleaned of the dorsal fin and seasoned with salt to taste"
"Olive oil for greasing"
"Parsley, lime wedges, and cooked potato slices for garnish"
In a skillet, melt the butter over medium heat
Add the potato and cook for 10 minutes or until tender
Add the lime zest, parsley, dill, mustard seeds, and jalapeño pepper
Stuff the cod with this mixture and secure with toothpicks
Tie the toothpicks with kitchen twine
Transfer to a baking dish greased with olive oil and cover with aluminum foil also greased with olive oil
Bake in a preheated moderate oven (180°C) for 40 minutes
Remove the foil and bake for an additional 15 minutes or until golden brown
Serve garnished with parsley, lime wedges, and cooked potato slices
"Serves 6"
"If you prefer a freshwater fish, substitute cod with dourado."
