These tasty cod steaks and vegetables in a delicately tangy cider sauce are incredibly easy to cook and can be on the table in around 20 minutes, just long enough to steam some new potatoes and broccoli to accompany them.
COD WITH CIDER VEGETABLES
30 ml oil
2 carrots, peeled and cut into 5 mm slices
2 leeks, trimmed, cleaned and cut into 10 mm slices
50 g mushrooms, sliced
300 ml dry cider
4 cod steaks
Salt and black pepper to taste
15 g butter
1 tablespoon plain flour
1 tablespoon chopped parsley
Heat the oil in a lidded pan large enough to take the cod in one layer. Add the carrots and fry gently for 2 minutes.
Add the leeks to the pan and fry for a further minute.
Stir in the cider and arrange the cod on top of the vegetables. Season with salt and pepper.
Scatter the mushrooms over the top, cover the pan and cook gently for 15 minutes or until the fish is cooked. Transfer the fish to a serving dish and keep warm.
Mix the butter and flour to make a smooth paste. Add a small amount of the paste at a time to the vegetables and cider, stirring until each piece is absorbed before adding the next.
Bring the sauce to the boil, and cook, stirring, for a few minutes to thicken. Check the seasoning then spoon the sauce over the fish. Garnish with the parsley and serve immediately.