SOMERSET FISH CASSEROLE

Preparation Method :

• Cut the fish into 5 cm (2 inch) chunks, then coat the chunks in the flour, seasoned with salt and pepper.
• Melt 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 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, and 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.