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Baked Cod with Devilled Topping

Devilled dishes first appeared on English menus early in the 18th century, when hot spicy devilled sauces were a popular means of disguising poor quality meat. They were also a tasty way to use up leftovers. This recipe goes particularly well with mashed potatoes, baked tomatoes and courgettes.
Preparation Time : 10 minutes,
Cooking time : 20 minutes,
Oven : Preheat to 200°C (400°F, gas mark 6)

ingredients

serves 4
4 x 6 oz (175 g) pieces cod fillet
1 medium onion
1 oz (25 g) unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 teaspoon curry paste
1 oz (25 g) fresh breadcrumbs

method

1. Skin, wash and dry the fish fillets, and arrange them in a lightly oiled baking dish.

2. Peel and finely chop the onion. Melt the butter in a pan, then add the onion and remaining ingredients. Mix well and spread evenly over the 4 fish fillets.

3. Bake the fillets in the oven for 20 minutes, and serve immediately.

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