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	Podcast:		Recipe for the day
	Episode:		Cidered fish and tomato casserole
	Category:		Arts
	Duration:
	Publish Date:		2018-01-31 13:44:37
	Description:		Cidered Fish Casserole You can use any firm white fish for this recipe. You can also use any cheese you fancy – I like it with crumbly Wensleydale. It can be served with boiled new potatoes or thickly cut potato chips. INGREDIENTS Serves 4 500g haddock, cod, pollack or similar fish fillets, skinned 4 ripe tomatoes 50g closed-cup mushrooms, sliced 150ml dry cider 50g breadcrumbs 50g grated cheese Salt and pepper to taste METHOD 1. Cut the fish into 3cm pieces and lay them in the bottom of a buttered casserole dish. 2. Put a layer of tomatoes on top, then the mushrooms and repeat until they are all used up. 3. Season with salt and pepper and pour over the cider. 4. Cover and cook in the oven at 190°C (375°F, Gas 5) for 20 minutes. 5. Remove the lid and sprinkle over the breadcrumbs and then the cheese. 6. Place under a hot grill and allow the topping to brown and bubble.
	Total Play:		0

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