01 January 2013,21:29 by

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This somerset fish casserole is cooked with appetizing ingredients like coley or brill fillets, plain flour, lemon juice and other seasonings. Every bite truly reminds the best seafood at all times. Preparing this dish is never been so hard because of its simple procedures.
Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cut the fish into 5 cm (2 inch) chunks, then coat the chunks in the flour, seasoned with salt and pepper.
  • Melt the butter in a medium saucepan and cook the onion gently for 5 minutes, until softened.
  • Add the fish and cook for a further 3 minutes or until lightly browned on all sides.
  • Remove the fish and onion to a buttered ovenproof serving dish. To make the sauce, add the butter to that remaining in the pan, then add the remaining flour and cook, stirring, for 1 minute. Gradually stir in the cider, anchovy essence and lemon juice.
  • Bring to the boil, stirring continuously, and then simmer for 2-3 minutes, until thick and smooth.
  • Pour the sauce over the fish and cook in the oven at 180°C (350°F) mark 4 for 20 minutes.
  • Meanwhile, peel, core and slice the apple into rings, then fry the apple rings in the remaining butter for 1-2 minutes.
  • Drain on kitchen paper and use to top the fish.
  • Serve garnished with chopped parsley.


  • 500 grams  brill or coley fillets, skinned
  • 25 grams plain flour
  • Salt and pepper
  • 30 grams butter
  • ½ medium onion, skinned and finely chopped
  • 150 ml dry cider
  • 5 ml anchovy essence
  • 10 ml lemon juice
  • ½ eating apple
  • Chopped fresh parsley, to garnish

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