by Jenny Baker (Faber and Faber, 1988)
I was introduced to Jenny Baker's books when I was young, some time in the last century, and have been a fan of her work ever since. At some later stage I will tell you all about the shamefully out-of-print Simple French Cuisine, but for now I want to bring your attention to Simply Fish, a reassuring but also inspiring volume, which is no less scandalously out of print, though you can find used editions. The Plaice Baked in Cider here gives you a delightful taster.
Plaice Baked in Cider
- 750g (1½ lbs) fillets or whole fish weighing in total round 90g (2lbs)
- 1 tablespoon mustard
- 1 onion, chopped
- cider to cover
- 2 tablespoons grated chesse
- 2 tablespoons fresh breadcrumbs
- butter or olive oil
- Heat oven to Gas 5/375ºF/190ºC. Spread the fish with the mustard and lay it in a buttered gratin dish. if using whole fish score them two or three times on either side (it's up to you whether you cook them with their heads on or not). On top put the onion, tomatoes, season with salt and pepper and dust with parsley.
- Pour over enough cider barely to cover. Add the cheese and breadcrumbs and dot with butter or sprinkle over a little olive oil.
- Bake 30 minutes
Posted by Nigella on the 18th Apr 2012