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Haddock Julienne

ingredients

1 1/2 lb (700 g) haddock or cod fillet
2 tbsp (1 oz) 25 g butter
salt and pepper
ground coriander
juice of 1/2 lemon
2 oz (50 g) onion, skinned
2 tomatoes, skinned and seeded
25 g (1 oz) Cheddar cheese, grated
2 whole eggs plus 1 yolk
chopped parsley

method

1. Remove the skin from the fillet. Cut the fish into 4 portions.

2. Use half the butter to well grease a shallow ovenproof serving dish. Arrange the fish in a single layer, with salt, pepper and a very little coriander. Pour over the lemon juice.

3. Cut the onion thinly into rings. Cut the tomato flesh into strips.

4. In a small frying pan, melt the rest of the butter; slowly fry the onion until soft and beginning to colour. Combine with the tomato and cheese.

5. Spoon the onion mixture evenly over each fillet. Cover and cook in the oven at 190°C (375°F) mark 5 for 20 minutes.

6. In a small pan, blend the arrowroot with 15 ml (1 tbsp) water, add the drained-oilfish liquor and bring to the boil, stirring.

7. Pour it over the fish and serve garnished with chopped parsley.

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