A good, satisfying supper dish, Cabillaud a la Boulangere (kah-bee-yoh ah lah boo-lon-jair) may be served with grilled
tomatoes and Brussels sprouts to add colour.
2 oz. plus
1 teaspoon butter 4 x 8 oz. cod steaks
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon lemon juice
1 garlic clove, finely chopped 1 onion, finely sliced and pushed
out into rings 1 lb. potatoes, peeled, sliced and blanched
1 tablespoon chopped parsley
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
1 teaspoon of butter, lightly grease a large, shallow baking dish.
Place the cod steaks in the baking dish and sprinkle them with
½ teaspoon of the salt, pepper, lemon juice and garlic.
In a small saucepan, melt
2 tablespoons of butter over moderate heat. Remove the pan from the heat and pour the butter over the fish.
Arrange the onion slices on the cod steaks in the baking dish. Then cover with the potatoes, overlapping them.
Melt the remaining butter in the small saucepan over moderate heat. Pour it over the potatoes. Then sprinkle them with the rest of the salt.
Place the dish in the oven and bake for 40 to 45 minutes.
Remove the dish from the oven. Sprinkle over the parsley and serve at once.