4 large cod cutlets
salt and freshly ground pepper
10 ml (2 tsp) chopped parsley
150 ml (1/4 pint) dry cider
1/2 cucumber, peeled and diced
150 ml (1/4 pint) milk
100 g (4 oz) cheddar cheese, grated
salt and freshly ground pepper
10 ml (2 tsp) chopped parsley
150 ml (1/4 pint) dry cider
1/2 cucumber, peeled and diced
150 ml (1/4 pint) milk
100 g (4 oz) cheddar cheese, grated
method
1. Put the fish into an ovenproof dish, season, add the parsley and pour over the cider. Cover and bake in the oven at 180°C (350°F) mark 4 for about 20 minutes, or until the fish is cooked and slightly flaky.
2. Meanwhile, put the cucumber into a pan with the milk, season to taste and simmer gently for 10 minutes. When the fish is cooked, pour over the cucumber mixture and sprinkle with the grated cheese. Put under a hot grill for a few minutes until the cheese melts and turns golden brown.
2. Meanwhile, put the cucumber into a pan with the milk, season to taste and simmer gently for 10 minutes. When the fish is cooked, pour over the cucumber mixture and sprinkle with the grated cheese. Put under a hot grill for a few minutes until the cheese melts and turns golden brown.
serving amount
serves 4
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