575 g (1 1/4 lb haddock fillet, skinned and cubed
fat for greasing
8 oz (225 g) tomatoes, peeled and sliced
2 cup (150 g) mushrooms, sliced
125 ml/4 fl oz dry cider
salt and pepper
30 ml/2 tbsp chopped parsley
25 g (1 oz) Cheddar cheese, grated
2 tbsp (30 ml) fresh white breadcrumbs
fat for greasing
8 oz (225 g) tomatoes, peeled and sliced
2 cup (150 g) mushrooms, sliced
125 ml/4 fl oz dry cider
salt and pepper
30 ml/2 tbsp chopped parsley
25 g (1 oz) Cheddar cheese, grated
2 tbsp (30 ml) fresh white breadcrumbs
method
1. Grease a large ovenproof baking dish. Set the oven at 230°C/450°F/gas 8. Spread out the fish cubes in an even layer on the base of the dish and top with the tomatoes and mushrooms.
2. Pour the cider over the fish and sprinkle with salt and pepper. Mix the parsley, cheese and breadcrumbs together in a small bowl. Scatter over the fish and bake for 20-25 minutes. Serve at once.
2. Pour the cider over the fish and sprinkle with salt and pepper. Mix the parsley, cheese and breadcrumbs together in a small bowl. Scatter over the fish and bake for 20-25 minutes. Serve at once.
serving amount
serves 4
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more information
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