1 oz (25 g) fresh parsley, finely chopped
1 small onion, finely chopped
2 small bacon rashers, derinded and chopped
4 cod steaks
juice of 1 lemon
2 peppercorns
2 cloves
1 small onion, finely chopped
2 small bacon rashers, derinded and chopped
4 cod steaks
juice of 1 lemon
2 peppercorns
2 cloves
for the tomato sauce
2 tbsp (1 oz) 25 g butter
1 small onion, diced
1 bacon rasher, derinded and chopped
14 oz (400 g) can tomatoes
1 bay leaf
1/3 cup (50 g) plain flour (All purpose)
2/3 cup (150 ml) 1/4 stock
good pinch sugar
salt and freshly ground black pepper
1 small onion, diced
1 bacon rasher, derinded and chopped
14 oz (400 g) can tomatoes
1 bay leaf
1/3 cup (50 g) plain flour (All purpose)
2/3 cup (150 ml) 1/4 stock
good pinch sugar
salt and freshly ground black pepper
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Mix together the parsley, onion and bacon.
3. Butter a shallow ovenproof dish and arrange the fish in it.
4. Spread some butter over the cod steaks, squeeze over the lemon juice and add a scattering of salt.
5. Sprinkle the top with the onion, bacon and parsley mixture and bake in the oven for 20 minutes or until the fish is cooked.
6. To make the tomato sauce, heat the butter in a small saucepan and toss the onion and bacon until soft but not browned.
7. Add the tomatoes and bay leaf and simmer for a few minutes until soft.
8. Blend the flour with the stock, add to the tomato mixture and simmer for about 30 minutes.
9. Add the sugar and seasoning, remove the bay leaf and blend to a puree.
10. Add the peppercorns and cloves. Gently reheat the tomato sauce and serve separately.
2. Mix together the parsley, onion and bacon.
3. Butter a shallow ovenproof dish and arrange the fish in it.
4. Spread some butter over the cod steaks, squeeze over the lemon juice and add a scattering of salt.
5. Sprinkle the top with the onion, bacon and parsley mixture and bake in the oven for 20 minutes or until the fish is cooked.
6. To make the tomato sauce, heat the butter in a small saucepan and toss the onion and bacon until soft but not browned.
7. Add the tomatoes and bay leaf and simmer for a few minutes until soft.
8. Blend the flour with the stock, add to the tomato mixture and simmer for about 30 minutes.
9. Add the sugar and seasoning, remove the bay leaf and blend to a puree.
10. Add the peppercorns and cloves. Gently reheat the tomato sauce and serve separately.
serving amount
serves 4
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