4 cod cutlets or steaks, about 2 cm (3/4 inch) thick
margarine or butter for greasing
4 small tomatoes, halved chopped parsley to garnish (optional)
for the topping
2 tbsp (1 oz) 25 g butter or margarine
2 oz (50 g) mild Cheddar or Gruyere cheese, finely grated
30 ml/2 tbsp milk (optional)
salt and pepper
1. Grease a shallow flameproof dish with margarine or butter, then arrange the fish in the dish. Grill under moderate heat for 2-3 minutes on one side only.
2. Meanwhile make the topping. Cream the margarine or butter with the grated cheese in a small bowl. Work in the milk, a few drops at a time, if using, and add salt and pepper to taste.
3. Turn the fish cutlets or steaks over, spread the topping on the uncooked side and return them to the grill. Lower the heat slightly and grill for 12-15 minutes until the fish is cooked through and the topping is golden brown. Arrange the tomatoes around the fish about 5 minutes before the end of the cooking time.
4. Serve the fish piping hot with the lightly grilled tomatoes. A little chopped parsley may be sprinkled over the fish for colour and flavour, if liked.
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