The presentation of this Foodie Friday recipe is really cool when you place the potato slices on the fish to look like scales. Remember you eat with your eyes first, then your nose, then your taste buds!

Potato/Scallion-Crusted Cod (prep. time about 15 minutes)

For two servings

1 Yukon Gold potato, peeled and sliced as thin as possible

1 scallion sliced

¼  tsp. celery seed

¼ tsp. dill

Salt, pepper

½ lb. cod fillet

2 Tb. Butter

2 Tb. Parsley flakes

Pre-heat oven to 360.  Season both sides of the fillets with salt, pepper, celery seed and dill. Melt butter in sauté pan and cook potato and scallion slices until the potato is just tender and slightly browned.  On individual sheets of aluminum foil, arrange the potato and scallion slices in a single layer the size of the length of the fillet. Place fish on top and place another single layer of potato and scallion on top to look like fish scales. Pour whatever butter remains in the sauté pan over the top of the fillets. Sprinkle with parsley flakes and a little more salt and pepper.  Fold up aluminum foil into packets and bake about ten minutes until fish is tender and potato slices have finished baking through.  If you would like a little more crunch to the potato crust, you can open the foil and broil the top of the fillets to desired crispness.

The fillets can be served with a sauce of sour cream, dill and lemon juice.