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Baked cod with a Bretonne sauce

Ingredients
4 cod fillets
1 small onion, finely chopped
1 tbsp parsley, chopped
200 g tomato, peeled, chopped
150 ml cider, dry
25 g cheese, grated, low fat
Flour, seasoned

Roll out the fish in the seasoned flour. Grease an ovenproof dish and place your fillets in it. Cover with chopped onion, mushrooms and parsley, then the tinned tomatoes. Season with salt and pepper and pour in the cider. Bake an a pre-heated oven at 180°C or gas 4 for 20 minutes. After 20 minutes remove from the oven, sprinkle with cheese and cook for a further five minutes or until golden brown. Can be served with rice, salad or new boiled potatoes.

  INS/042/0809

Last updated: August 2009

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