|1 1/2 lbs cod||salt and pepper to taste|
|5 Tbl. salted butter||1 - 2 medium onions, minced|
|1/8 cup parsley flakes||2 Tbl. verjuice|
Cut the cod into pieces that will fit flat into the pie crust. Sprinkle salt and pepper gently on both sides of the fish, and layer into the pie crust. Cut butter over the top of the fish. Spread minced onions over that, and the parsley on top. Pour verjuice overall.
Bake in a 350 degree oven for an hour; the onions will singe a little around the edges, but shouldn't burn too badly. Serve either hot or cold.
The original probably intends that it be used with dried cod, rather than fresh; however, it is nowadays easier to get fresh instead. If using dried, I suspect you would want to increase the butter, and layer it through instead of just on top.