Sherried Cod
Ingredients
- 1 lb cod fillets skinned and cut into 2.5 cm (1 inch) cubes
- 2 tablespoons plain flour
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper
- 2 oz margarine or butter
- 2 tablespoons vegetable oil
- 1/2 red pepper and 1/2 green pepper deseeded and cut into narrow strips 4 cm (1 1/2 inches) long
- 1 onion finely chopped
- 4 oz button mushrooms sliced
- 3 tablespoons dry sherry
- 1/4 pint soured cream
Instructions
- Mix the flour and thyme on a large plate and season with salt and pepper. Dip the fish pieces in the seasoned flour, turning until well coated, then set aside.
- Melt half the margarine and oil in a saucepan, add the peppers and onion and cook over moderate heat for 5 minutes, stirring. Add the mushrooms and cook, stirring, for a further 2 minutes. Keep warm.
- Melt the remaining margarine and oil in a large frying-pan, add the fish pieces and fry over moderate heat for about 4 minutes until just cooked, turning once.
- Pour over the sherry, allow to bubble, then stir in the soured cream, turning the fish very gently. Arrange on a serving plate, spoon over the pepper mixture and serve at once.
Calories: 357 kcal
Carbohydrates: 8 g
Protein: 23 g
Fat: 25g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 190 mg
Potassium: 688 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 1055 IU
Vitamin C: 23 mg
Calcium: 66 mg
Iron: 1 mg