Fish Espagnole Recipe

Origin: Spain Period: Traditional

Ingredients:

3 large cod steaks on the bone
juice of 1 lemon
salt and black pepper, to taste
15g butter, melted
150g grated cheese
1 tbsp mixed herbs
1 small onion, finely chopped
25g butter
1 large tomato, sliced
lemon slices, to garnish
parsley, to garnish

Fish Espagnole Preparation:

Method:

Wash the fish and dry thoroughly then sprinkle with the lemon juice and season liberally then brush with the melted butter. Place on a grill pan and cook on one side only for about 4 minutes.

In a bowl mix together the cheese, herbs, and chopped onion with a little lemon juice. Divide into three equal portions and bring together as a ball. Turn the fish over and place the cheese ball and a knob of butter on each fish steak. Place back under the grill and cook for a further 4 minutes. About 1 minute before the fish is done add two slices of tomato topped with a little butter on top of each fish steak.

Serve immediately, garnished with the remaining tomato, lemon slices and parsley.

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