Serves 4

900g (2lb) Brill or Coley Fillets, skinned, cut into 5 cm (2 inch) chunks
300ml ( pint) Dry Cider
85g (3oz) Butter
50g (2oz) Plain Flour
1 Medium Onion, finely chopped
1 Eating Apple, peeled, cored and sliced into rings
1 tbsp Lemon Juice
2 tsp Anchovy Essence
Fresh Parsley
Salt and Pepper


fish casserole.

Pre-heat oven to 180C: 350F: 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 3 minutes or until lightly browned on all sides.
Place the fish and onions into a buttered ovenproof 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 20 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.