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Rub the fish with salt and arrange in a buttered shallow fireproof dish. Cover with aluminium foil and bake for 40 minutes at 200C, gas mark 6, 400F.
Pour off the cooking liquid. Serve with peas and Bechamel sauce seasoned with freshly ground white pepper.
2lb cod (fresh or frozen) 1kg
1/2oz salt 12.5g
1oz margarine 25g
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