Source: Lori Adamski Peek / Getty
INGREDIENTS
1 cup chopped Bermuda or red onion
3 clove garlic, crushed
1 lime, quartered
2 medium Yukon gold potato, coarsely diced
2 large egg
2 tsp hot sauce
¼ cup fresh chopped Italian parsley
4 tsp fresh chopped thyme
1 tsp salt
½ tsp freshly ground black pepper
¼ cup all-purpose flour
2 cup dry bread crumb
¼ cup olive oil
2 Tbsp unsalted butter
DIRECTIONS
Set up a steamer basket in a large pot and add the cod, onion, garlic, lime quarters, and 1 inch of water. Cover and steam until the fish is opaque and flakes into chunks, about 20 minutes. Meanwhile, cook the potatoes in a separate pot until soft, about 15 minutes. Drain the fish in a colander until all the water is gone. Remove and discard the lime quarters. Drain the potatoes in a separate colander. Place the potatoes back in their pot and mash them.
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article courtesy of KitchenDaily.com
