4 cod cutlets
15 ml/1 tbsp oil
15 ml/1 tbsp oil
for the stuffing
2 tbsp (1 oz) 25 g butter
1 onion, chopped
3/4 cup (50 g) fresh white breadcrumbs
1 tbsp (15 ml) chopped parsley
150 g (5 oz) peeled cooked shrimps or prawns, chopped
juice of 1/2 lemon
salt and pepper
1 onion, chopped
3/4 cup (50 g) fresh white breadcrumbs
1 tbsp (15 ml) chopped parsley
150 g (5 oz) peeled cooked shrimps or prawns, chopped
juice of 1/2 lemon
salt and pepper
for the garnish
lemon twists
Watercress (salad cress) sprigs
whole prawns
Watercress (salad cress) sprigs
whole prawns
method
1. Make the stuffing. Melt the butter, add the onion and fry gently for 10 minutes until soft but not browned. Remove from the heat and stir in the breadcrumbs and parsley, with the shrimps or prawns and lemon juice. Add salt and pepper to taste.
2. Rinse the fish cutlets, pat them dry with absorbent kitchen paper and remove their bones. Arrange the fish neatly on a flameproof platter or baking sheet and fill the centre spaces with the stuffing.
3. Sprinkle the oil over the stuffed fish and cook under a moderate grill for 15-20 minutes or until the fish is cooked through. If the stuffing begins to brown too fiercely before the fish is cooked, then reduce the heat. Garnish with lemon twists, watercress sprigs and whole prawns, and serve at once.
2. Rinse the fish cutlets, pat them dry with absorbent kitchen paper and remove their bones. Arrange the fish neatly on a flameproof platter or baking sheet and fill the centre spaces with the stuffing.
3. Sprinkle the oil over the stuffed fish and cook under a moderate grill for 15-20 minutes or until the fish is cooked through. If the stuffing begins to brown too fiercely before the fish is cooked, then reduce the heat. Garnish with lemon twists, watercress sprigs and whole prawns, and serve at once.
serving amount
serves 4
rate this recipe
9.8
out of 10
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