575 g (1 1/4 lb haddock fillet, skinned and cut into serving portions
margarine or butter for greasing 25 g/1 oz butter
1 lemon, thinly sliced
1 lemon, thinly sliced
125 ml/4 fl oz soured cream
paprika
margarine or butter for greasing 25 g/1 oz butter
1 lemon, thinly sliced
1 lemon, thinly sliced
125 ml/4 fl oz soured cream
paprika
for the garnish
2 hard-boiled eggs, chopped
30 ml/2 tbsp chopped parsley
30 ml/2 tbsp chopped parsley
method
1. Grease an ovenproof baking dish large enough to hold all the fish. Set the oven at 200°C/400°F/gas 6.
2. Melt the butter in a large frying pan. Add the lemon slices and cook them for about 3 minutes on each side, until just beginning to brown. Remove from the heat.
3. Spread out the lemon slices and their cooking liquor on the base of the dish, top with the fish and sprinkle with salt and pepper. Cover the dish with foil and bake for 20-25 minutes.
4. Remove the foil and pour the soured cream over the fish. Sprinkle with salt and paprika and place under a moderate grill until lightly browned on top. Garnish with eggs and parsley and serve at once.
2. Melt the butter in a large frying pan. Add the lemon slices and cook them for about 3 minutes on each side, until just beginning to brown. Remove from the heat.
3. Spread out the lemon slices and their cooking liquor on the base of the dish, top with the fish and sprinkle with salt and pepper. Cover the dish with foil and bake for 20-25 minutes.
4. Remove the foil and pour the soured cream over the fish. Sprinkle with salt and paprika and place under a moderate grill until lightly browned on top. Garnish with eggs and parsley and serve at once.
serving amount
serves 4
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