Fabulous Fish Casserole

When you can’t face any more meat after Christmas try this warming and healthy fish casserole. It can be made with any white fish, such as brill or coley. Serves 4.900g


(2lb) Brill or Coley fillets, skinned, cut into 5cm (2 inch) chunks (check with the Real Island Food Company to see what is in season)
300ml (½ pint) Godshill Cider 85g (3oz)
Coppid Hall IOW Butter 50g
(2oz) Stoneground Flour Company Plain Flour
1 Medium Onion, finely chopped
1 English Cox’s apple, peeled, cored and sliced into rings
1 tbsp Lemon Juice
2 tsp Anchovy Essence
Fresh Parsley
Salt and Pepper

Method: Pre-heat oven to 180°C: 350°F: Gas 4. Melt 25g (1oz) of butter in a saucepan, sweat for 5 minutes, until softened. Coat the fish with 25g (1oz) of seasoned flour.  Add to saucepan and cook for a further three minutes or until lightly browned on all sides. Place the fish and onions into a buttered oven-proof dish. Add 25g (1oz) butter and flour to the saucepan, cook gently for 1-2 minutes, stirring constantly. Gradually whisk in the cider, lemon juice and anchovy essence. Bring to the boil, whisking continuously, simmer for 2-3 minutes, or until thickened. Pour the sauce over the fish. Bake for twenty minutes. Fry the apple rings in the remaining butter for 1-2 minutes or until lightly browned. Drain the apple on kitchen paper and use to top the fish. Place on top on the cooked dish, garnish with parsley and serve with a baked potato.