4 cod steaks (centre cut)
for the stuffing
2 tbsp (1 oz) 25 g butter
1 medium sized onion
3/4 cup (50 g) soft breadcrumbs
1 tbsp chopped parsley
1 tbsp cooking oil
150 g peeled shrimps or prawns
juice of 1/2 lemon
salt and pepper
1 medium sized onion
3/4 cup (50 g) soft breadcrumbs
1 tbsp chopped parsley
1 tbsp cooking oil
150 g peeled shrimps or prawns
juice of 1/2 lemon
salt and pepper
for the garnish
lemon wedges
Watercress (salad cress) sprigs
Watercress (salad cress) sprigs
method
1. Make the stuffing first.
2. Melt the butter, skin and chop the onion, and fry gently until soft.
3. Remove from the heat, and add the breadcrumbs and chopped parsley.
4. Chop the shrimps and add to the other ingredients.
5. Add the lemon juice, and season with salt and pepper.
6. Rinse the fish, pat dry, and remove the centre bones.
7. Arrange the fish neatly on a flameproof platter or baking sheet and fill the centre spaces with the stuffing.
8. Brush with a little oil, and grill, using medium heat, for 10 minutes.
9. Serve garnished with lemon wedges and watercress sprigs
2. Melt the butter, skin and chop the onion, and fry gently until soft.
3. Remove from the heat, and add the breadcrumbs and chopped parsley.
4. Chop the shrimps and add to the other ingredients.
5. Add the lemon juice, and season with salt and pepper.
6. Rinse the fish, pat dry, and remove the centre bones.
7. Arrange the fish neatly on a flameproof platter or baking sheet and fill the centre spaces with the stuffing.
8. Brush with a little oil, and grill, using medium heat, for 10 minutes.
9. Serve garnished with lemon wedges and watercress sprigs
serving amount
serves 4
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