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4
Easy
Published 1977
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.
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