4 cod steaks (or cutlets)
1/2 onion, skinned and finely chopped
4 oz (100 g) streaky bacon, rinded and choppe
knob of butter
2 tomatoes, skinned and chopped
1 cup (2 oz) 60 g fresh white breadcrumbs
salt and pepper
2/3 cup (150 ml) 1/4 pt milk
1/2 onion, skinned and finely chopped
4 oz (100 g) streaky bacon, rinded and choppe
knob of butter
2 tomatoes, skinned and chopped
1 cup (2 oz) 60 g fresh white breadcrumbs
salt and pepper
2/3 cup (150 ml) 1/4 pt milk
method
1. Wash and wipe the fish, trim off the fins and remove the central bone with a sharp-pointed knife; place the fish in a greased ovenproof dish.
2. Fry the onion and bacon gently in the butter for about 5 minutes, until soft; stir in the tomatoes and crumbs. Season well and add enough milk to bind the mixture.
3. Fill the centre of each steak with this stuffing, and fix the flaps offish with wooden cocktail sticks to secure the stuffing.
4. Pour 30-45 ml (2-3 tbsps) milk round the fish, cover with a lid or foil and bake in the oven at 180°C (350°F) mark 4 for about 20 minutes.
2. Fry the onion and bacon gently in the butter for about 5 minutes, until soft; stir in the tomatoes and crumbs. Season well and add enough milk to bind the mixture.
3. Fill the centre of each steak with this stuffing, and fix the flaps offish with wooden cocktail sticks to secure the stuffing.
4. Pour 30-45 ml (2-3 tbsps) milk round the fish, cover with a lid or foil and bake in the oven at 180°C (350°F) mark 4 for about 20 minutes.
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