500 g (1 lb) cod fillets, skinned and cut into 2.5 cm (1 inch) cubes
2 tablespoons plain flour
1/2 teaspoon dried thyme
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
2 tablespoons vegetable oil
1/2 red pepper and 1/2 green pepper, deseeded and cut into narrow strips 4 cm (1 1/2 inches) long
1 onion, finely chopped
100 g (4 oz) button mushrooms, sliced
2 - 3 tablespoons dry sherry
150 ml (1/4 pint) soured cream
2 tablespoons plain flour
1/2 teaspoon dried thyme
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
2 tablespoons vegetable oil
1/2 red pepper and 1/2 green pepper, deseeded and cut into narrow strips 4 cm (1 1/2 inches) long
1 onion, finely chopped
100 g (4 oz) button mushrooms, sliced
2 - 3 tablespoons dry sherry
150 ml (1/4 pint) soured cream
method
1. Mix the flour and thyme on a large plate and season with salt and pepper. Dip the fish pieces in the seasoned flour, turning until well coated, then set aside.
2. Melt half the margarine and oil in a saucepan, add the peppers and onion and cook over moderate heat for 5 minutes, stirring. Add the mushrooms and cook, stirring, for a further 2 minutes. Keep warm.
3. Melt the remaining margarine and oil in a large frying-pan, add the fish pieces and fry over moderate heat for about 4 minutes until just cooked, turning once.
4. Pour over the sherry, allow to bubble, then stir in the soured cream, turning the fish very gently. Arrange on a serving plate, spoon over the pepper mixture and serve at once.
2. Melt half the margarine and oil in a saucepan, add the peppers and onion and cook over moderate heat for 5 minutes, stirring. Add the mushrooms and cook, stirring, for a further 2 minutes. Keep warm.
3. Melt the remaining margarine and oil in a large frying-pan, add the fish pieces and fry over moderate heat for about 4 minutes until just cooked, turning once.
4. Pour over the sherry, allow to bubble, then stir in the soured cream, turning the fish very gently. Arrange on a serving plate, spoon over the pepper mixture and serve at once.
serving amount
serves 4
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