450 g/1 lb smoked cod fillet, skinned and cut in 1 cm/1/2 inch strips
1 (326 g (11 1/2 oz) can sweetcorn kernels, drained
pepper
2 tbsp (1 oz) 25 g butter
125 ml/4 fl oz single cream
1 (326 g (11 1/2 oz) can sweetcorn kernels, drained
pepper
2 tbsp (1 oz) 25 g butter
125 ml/4 fl oz single cream
method
1. Set the oven at 180°C/350°F/gas 4. Drain the corn and spread a layer on the base of an ovenproof dish. Add a layer of cod strips. Season with pepper and dot with butter.
2. Repeat the layers until all the corn and cod have been used, then pour over the cream. Cover and bake for 25 minutes. Serve at once.
2. Repeat the layers until all the corn and cod have been used, then pour over the cream. Cover and bake for 25 minutes. Serve at once.
serving amount
serves 3 to 4
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