Cider Saucy Fish

Serves 2

• 8 ounce cod or haddock fillet
• 1 medium eating apple
• salt and pepper
• 6 fluid ounce dry cider
• 2 tomatoes
• half ounce low-fat spread
• 1 ounce button mushrooms
• half ounce cornflour
• 1 ounce grated Edam cheese

Method

1. Remove the skin and bones from the fish and cut into one inch pieces.
2. Place in an ovenproof dish and season with salt and pepper.
3. Slice the tomatoes and mushrooms thinly, and peel, core and slice the apple.
4. Place the sliced vegetables and fruit on top of the fish and add the cider.
5. Dot the top with the low-fat spread and cover the dish.
6. Bake at 190 degrees C, 375 degrees F, gas mark 5, for twenty-five to thirty minutes.
7. Strain a little of the cooking liquor into a bowl containing the cornflour and blend until smooth.
8. Gradually stir in the remaining liquor and pour into a pan.
9. Bring to the boil, stirring until thick.
10. Cook for two minutes and pour over the fish.
11. Sprinkle over the cheese and place under a hot grill until brown and bubbling.
12. Garnish with parsley and serve with  peas and carrots.