4 white fish fillets
2 tomatoes, sliced
2 oz (50 g) mushrooms, sliced
salt
pepper
pinch of cayenne pepper
juice of 1/2 lemon
1 1/4 cup (1/2 pint) 300 ml dry cider
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
chopped parsley to garnish
2 tomatoes, sliced
2 oz (50 g) mushrooms, sliced
salt
pepper
pinch of cayenne pepper
juice of 1/2 lemon
1 1/4 cup (1/2 pint) 300 ml dry cider
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
chopped parsley to garnish
method
1. Put the fish in a baking dish and arrange the tomatoes and mushrooms on top.
2. Sprinkle with salt, pepper, the cayenne and lemon juice and pour in the cider.
3. Cover the dish and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 25 minutes.
4. Drain the liquid from the fish and reserve. Keep the fish hot.
5. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the reserved cooking liquid.
6. Bring to the boil and simmer, stirring, until thickened.
2. Sprinkle with salt, pepper, the cayenne and lemon juice and pour in the cider.
3. Cover the dish and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 25 minutes.
4. Drain the liquid from the fish and reserve. Keep the fish hot.
5. Melt the butter in a saucepan and add the flour. Cook, stirring, for 2 minutes, then gradually stir in the reserved cooking liquid.
6. Bring to the boil and simmer, stirring, until thickened.
serving amount
serves 4
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