Cod with Parsley Stuffing

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cod is a good buy in winter and the meaty flesh suits January appetites. Cod cutlets are slices taken from across the whole fish and lend themselves to a variety of recipes. Cutlets cut from the tail end of the fish are the best to use for stuffing, because they are smaller and neater in shape.

Ingredients

  • 4 tail-end cutlets of cod
  • few toasted breadcrumbs
  • lemon wedges

Method

Rinse the fish cutlets and trim away the fins with a pair of scissors. Still using the scissors, snip out the centre bone from each cutlet to leave a space for the stuffing. Place the cutlets in a well-buttered baking dish and set aside while preparing the stuffing.

Combine the breadcrumbs, suet and parsley in a small basin. Add a seasoning of salt and pepper. Lightly beat the egg and t