Serves: 4
Total Calories: 58
Boil the potatoes in a medium saucepan in 1 quart of salted water for 15 minutes, drain and place in a large bowl. Add the salt and pepper, olive oil, garlic and milk while mashing until thoroughly mixed. Coat the cod filets with oil, place in a roasting pan, spread with the potatoes. Roast at 450 degrees for 10 minutes.
This Scrod with Capers and Roasted Tomatoes recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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