4 cod fillets, each about
175 g (6 oz), skinned
1 onion, skinned and thinly sliced
pepper, to taste
thinly pared rind of 1 orange, cut into 7.5 cm (3 inch) strips
juice of 1 orange
2/3 cup (150 ml) 1/4 pt medium dry cider
scant 1/2 (us) cup (100 ml) fish stock
2 level tsp (10 ml) chopped fresh coriander
coriander sprigs, to garnish
175 g (6 oz), skinned
1 onion, skinned and thinly sliced
pepper, to taste
thinly pared rind of 1 orange, cut into 7.5 cm (3 inch) strips
juice of 1 orange
2/3 cup (150 ml) 1/4 pt medium dry cider
scant 1/2 (us) cup (100 ml) fish stock
2 level tsp (10 ml) chopped fresh coriander
coriander sprigs, to garnish
method
1. Wipe the fish with absorbent kitchen paper and put in a shallow 1.1 litre (2 pint) ovenproof dish.
2. Cover the fish with the onion, seasoning and orange rind.
3. Mix the orange juice with the cider and fish stock to make 300 ml (1/2 pint) liquid.
4. Pour over the fish, cover and cook at 190°C (375°F). mark 5 for 20-25 minutes or until the fish is cooked through and flakes easily when tested with a fork.
5. Place the fish, onion and orange strips on a serving dish and keep warm.
6. Strain the cooking liquid into a small saucepan and boil rapidly for 5 minutes or until the liquid is reduced by half.
7. Pour over the fish and sprinkle with the coriander.
8. Garnish and serve hot.
2. Cover the fish with the onion, seasoning and orange rind.
3. Mix the orange juice with the cider and fish stock to make 300 ml (1/2 pint) liquid.
4. Pour over the fish, cover and cook at 190°C (375°F). mark 5 for 20-25 minutes or until the fish is cooked through and flakes easily when tested with a fork.
5. Place the fish, onion and orange strips on a serving dish and keep warm.
6. Strain the cooking liquid into a small saucepan and boil rapidly for 5 minutes or until the liquid is reduced by half.
7. Pour over the fish and sprinkle with the coriander.
8. Garnish and serve hot.
serving amount
serves 4
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8.2
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