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1
In a saucepan of boiling water, blanch the parsley until just limp, about 30 seconds.
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2
Drain, rinse and squeeze dry.
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3
Transfer the parsley to a blender, add the ice cubes and 1 tablespoon of olive oil and blend until smooth.
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4
Transfer to a bowl and whisk in the vinegar, lemon juice and sugar.
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5
Whisk in 3 tablespoons of the oil and season with salt and pepper.
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6
Heat 1 tablespoon of the oil in a nonreactive skillet.
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7
Add the carrots and cook over moderately low heat, stirring, until soft and caramelized, about 20 minutes.
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8
Transfer to a bowl.
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9
Meanwhile, in a saucepan of boiling salted water, cook the peas until tender, about 3 minutes for frozen and 10 minutes for fresh; drain.
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10
Heat 2 tablespoons of the olive oil in the skillet.
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11
Add the mushrooms and cook over moderately high heat, stirring, until tender, about 5 minutes.
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12
Add the peas, carrots, lemon juice, thyme and rosemary, season with salt and pepper and cook until just heated through, about 2 minutes; keep warm.
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13
In a shallow bowl, combine the potato flakes and rice flour.
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14
In another shallow bowl, lightly beat the egg with 2 tablespoons of water.
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15
Season the cod fillets with salt and pepper.
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16
Dip the tops into the egg mixture, then press into the potato flakes.
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17
Put the remaining 1/4 cup oil in a large unheated nonstick skillet.
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18
Add the fish, potato sides down, and cook over high heat until golden, about 7 minutes.
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19
Carefully turn the fish, lower the heat to moderate and cook until the flesh flakes easily but is still slightly opaque in the center, about 3 minutes longer.
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20
Spoon the vegetables onto 4 plates.
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21
Set the cod on the vegetables, crusted sides up, spoon the parsley vinaigrette around the fish and serve.
