Caroline Conran

Cod in butter sauce

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Preparation info
  • To serve

    six

    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

This excellent and simple recipe can be used with haddock, coley, turbot or brill with equally good results.

Ingredients

  • ½ a medium onion
  • 75 g (3 oz) butter
  • 675

Method

Chop the onion finely. Melt 25 g (1 oz) of the butter in a frying pan and soften the onion, without letting it brown, for 5 minutes. Heat the oven to 180°C, 350°F, Gas Mark 4. Put the fish into a buttered, shallow ovenproof dish. Season it with salt and pepper and spoon the onion and butter mixture over the top. Put in the rest of the butter and cover the dish with foil.