1 1/2 lb (700 g) fillet of cod or haddock
2 onions, skinned and finely chopped
225 g (1/2 lb) tomatoes, skinned and sliced
2/3 cup (150 ml) 1/4 pt dry cider
1 level tsp (5 ml) dried sage or mixed herbs
salt and pepper
3 tbsp (45 ml) fresh white breadcrumbs
3 tbsp (45 ml) grated cheese, optional
2 onions, skinned and finely chopped
225 g (1/2 lb) tomatoes, skinned and sliced
2/3 cup (150 ml) 1/4 pt dry cider
1 level tsp (5 ml) dried sage or mixed herbs
salt and pepper
3 tbsp (45 ml) fresh white breadcrumbs
3 tbsp (45 ml) grated cheese, optional
method
1. Wash and skin the fish, cut it into 4 pieces and place it in a casserole. Cover with onion and tomato and pour the cider round the fish. Sprinkle with the herbs and seasoning,
2. cover with a lid or foil and bake in the oven at 170°C (325°F) mark 3 for 20-30 minutes, until tender.
3. Remove the lid, sprinkle the fish with the crumbs and cheese (if used) and brown under a hot grill before serving.
2. cover with a lid or foil and bake in the oven at 170°C (325°F) mark 3 for 20-30 minutes, until tender.
3. Remove the lid, sprinkle the fish with the crumbs and cheese (if used) and brown under a hot grill before serving.
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