4 portions of cod fillet, total weight about 450 g/1 lb, skinned
oil for greasing
2 rindless fat back bacon rashers, chopped
1 large onion, finely chopped
250-350 ml (8-12 fl oz milk
1 bay leaf
salt and pepper
1/4 cup (40 g) dry white breadcrumbs
oil for greasing
2 rindless fat back bacon rashers, chopped
1 large onion, finely chopped
250-350 ml (8-12 fl oz milk
1 bay leaf
salt and pepper
1/4 cup (40 g) dry white breadcrumbs
method
1. Grease an ovenproof baking dish just large enough to hold all the fish in a single layer. Set the oven at 230°C/450°F/gas 7. Cook the bacon and onion together in a heavy-based pan until the fat runs from the bacon and the onion is slightly softened. Spread the mixture out in the dish. Top with the fish.
2. Pour the milk into a saucepan, add the bay leaf and bring to the boil. Remove the bay leaf, add salt and pepper to taste and pour the hot milk into the dish to the depth of the fish. The tops of the fish fillets should be exposed.
3. Cover the fish thickly with the breadcrumbs. Bake for 20 minutes or until the fish is tender and the topping browned. Serve piping hot with peas or spinach.
2. Pour the milk into a saucepan, add the bay leaf and bring to the boil. Remove the bay leaf, add salt and pepper to taste and pour the hot milk into the dish to the depth of the fish. The tops of the fish fillets should be exposed.
3. Cover the fish thickly with the breadcrumbs. Bake for 20 minutes or until the fish is tender and the topping browned. Serve piping hot with peas or spinach.
serving amount
serves 4
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