6 oz (175 g) brown rice
4 cod cutlets
3 tbsp (1 1/2 oz) 40 g margarine
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
freshly ground black pepper
8 oz (225 g) tomatoes
4 oz (110 g) Cheddar cheese, grated
4 cod cutlets
3 tbsp (1 1/2 oz) 40 g margarine
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml milk
freshly ground black pepper
8 oz (225 g) tomatoes
4 oz (110 g) Cheddar cheese, grated
method
1. Preheat the oven to 400°F (200°C) Gas Mk 6.
2. Cook the rice as directed on the packet.
3. Lightly grease a large, shallow ovenproof dish and pile the cooked and drained rice around the outside.
4. Place the cod cutlets in the middle.
5. Melt the margarine in a saucepan, stir in the flour and cook for 1 minute.
6. Gradually pour in the milk and bring to the boil, stirring constantly, until thickened.
7. Add pepper to taste, then pour the sauce over the cod cutlets.
8. Slice the tomatoes and arrange on top of the rice.
9. Sprinkle the cheese over the top and bake in the oven for 30 minutes until the fish is tender and the cheese has browned.
2. Cook the rice as directed on the packet.
3. Lightly grease a large, shallow ovenproof dish and pile the cooked and drained rice around the outside.
4. Place the cod cutlets in the middle.
5. Melt the margarine in a saucepan, stir in the flour and cook for 1 minute.
6. Gradually pour in the milk and bring to the boil, stirring constantly, until thickened.
7. Add pepper to taste, then pour the sauce over the cod cutlets.
8. Slice the tomatoes and arrange on top of the rice.
9. Sprinkle the cheese over the top and bake in the oven for 30 minutes until the fish is tender and the cheese has browned.
serving amount
serves 4
rate this recipe
7.5
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