Somerset Fish Casserole

Somerset Fish Casserole

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Cider is aflavoursome - and British- alternative to white wine when cooking fish. Its robust taste makes it a good partner for the stronger brill or coley suggested in the recipe. For a more pronounced cider flavour use slightly more than suggested and boil it down to the required quantity.
Servings: 4
Calories: 514


  • 2 lb brill or coley fillets skinned
  • 2 oz plain flour
  • salt and pepper
  • 2 1/2 oz butter
  • 1 medium onion skinned and finely chopped
  • 1/2 pint dry cider
  • 2 tsp anchovy essence
  • 1 tbsp lemon juice
  • 1 eating apple
  • chopped fresh parsley to garnish


  • Cut the fish into 5 cm (2 inch) chunks, then coat the chunks in 25 g (1 oz) of the flour, seasoned with salt and pepper.
  • Melt 25 g (1 oz) of the butter in a medium saucepan and cook the onion gently for 5 minutes, until softened. Add the fish and cook for a further 3 minutes or until lightly browned on all sides. Remove the fish and onion to a buttered ovenproof serving dish.
  • To make the sauce, add 25 g (l oz) of the butter to that remaining in the pan, then add the remaining flour and cook, stirring, for 1 minute. Gradually stir in the cider, anchovy essence and lemon juice. Bring to the boil, stirring continuously, then simmer for
  • 2-3 minutes, until thick and smooth.
  • Pour the sauce over the fish and cook in the oven at
  • 180°C (350°F) mark 4 for 20 minutes.
  • Meanwhile, peel, core and slice the apple into rings, then fry the apple rings in the remaining butter for 1 - 2 minutes. Drain on kitchen paper and use to top the fish. Serve garnished with chopped parsley.
Calories: 514 kcal
Carbohydrates: 22 g
Protein: 42 g
Fat: 26g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 301 mg
Potassium: 739 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 854 IU
Vitamin C: 8 mg
Calcium: 152 mg
Iron: 3 mg
Cuisine British
Ingredients Fish & Seafood
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