4(100 g/4 oz) portions of cod fillet
fat for greasing
2 tbsp (1 oz) 25 g butter
2 large onions, finely chopped
1 1/3 cup (100 g) mushrooms, sliced
salt and pepper
1 green pepper, seeded and diced
450 g/1 lb tomatoes, peeled, seeded and sliced
2 oz (50 g) Cheddar cheese, grated
1 1/4 cup (75 g) fresh white breadcrumbs
fat for greasing
2 tbsp (1 oz) 25 g butter
2 large onions, finely chopped
1 1/3 cup (100 g) mushrooms, sliced
salt and pepper
1 green pepper, seeded and diced
450 g/1 lb tomatoes, peeled, seeded and sliced
2 oz (50 g) Cheddar cheese, grated
1 1/4 cup (75 g) fresh white breadcrumbs
method
1. Grease a fairly deep ovenproof dish. Set the oven at 190°C/375°F/gas 5. Arrange the cod portions on the base of the dish.
2. Melt the butter in a frying pan, add the onions and fry gently for 4-5 minutes until slightly softened. Remove the onions with a slotted spoon and place on top of the fish. Cook the mushrooms in the same way.
3. Meanwhile bring a small saucepan of salted water to the boil, add the diced green pepper and blanch for 2 minutes. Drain and add to the fish, followed by the mushrooms. Top with the tomato slices, generously sprinkled with salt and pepper.
4. Combine the cheese and breadcrumbs in a bowl, mix well, then sprinkle over the fish and vegetables. Bake for 30 minutes. Serve at once.
2. Melt the butter in a frying pan, add the onions and fry gently for 4-5 minutes until slightly softened. Remove the onions with a slotted spoon and place on top of the fish. Cook the mushrooms in the same way.
3. Meanwhile bring a small saucepan of salted water to the boil, add the diced green pepper and blanch for 2 minutes. Drain and add to the fish, followed by the mushrooms. Top with the tomato slices, generously sprinkled with salt and pepper.
4. Combine the cheese and breadcrumbs in a bowl, mix well, then sprinkle over the fish and vegetables. Bake for 30 minutes. Serve at once.
serving amount
serves 4
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