4 cod cutlets
1 tbls (15 g) 1/2 oz butter
salt
pepper
4 small parsley sprigs
1 tbls (15 g) 1/2 oz butter
salt
pepper
4 small parsley sprigs
for the 'Devil'
1 tablespoon Worcestershire sauce
6 tablespoons tomato ketchup
pinch of cayenne pepper
1 teaspoon anchovy essence
dash of Tabasco sauce
6 tablespoons tomato ketchup
pinch of cayenne pepper
1 teaspoon anchovy essence
dash of Tabasco sauce
method
1. Arrange the cutlets in a buttered baking dish.
2. Dot with the butter and sprinkle with salt and pepper.
3. Cover and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until the fish will flake easily.
4. Meanwhile, put all the ingredients for the 'devil1 in a saucepan and heat through, stirring.
5. Transfer the fish to a warmed serving dish and pour over the 'devif. Garnish with the parsley.
2. Dot with the butter and sprinkle with salt and pepper.
3. Cover and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 20 minutes or until the fish will flake easily.
4. Meanwhile, put all the ingredients for the 'devil1 in a saucepan and heat through, stirring.
5. Transfer the fish to a warmed serving dish and pour over the 'devif. Garnish with the parsley.
serving amount
serves 4
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