Cod Divan

For 5-6 people you need

1 1/2-2 lb. white fish (cod haddock, etc.)
2 packets frozen broccoli spears
4 large tomatoes

For the sauce

1 oz. butter
1 oz. flour
1/2 pint milk
4 oz. Cheddar cheese,grated

 For the topping

2-3 tablespoons cornflakes

  • Cook the fish in a little seasoned water until just tender.
  • Drain and cut into bite-sized pieces, put into the centre of the casserole.
  • Meanwhile half cook the broccoli in seasoned water, drain and arrange round the edge of the casserole with the skinned and quartered tomatoes.
  • Make a coating white sauce with the butter, flour and milk, season well and stir in the cheese, do not cook again.
  • Pour over the fish and vegetable’s.
  • Sprinkle with the lightly crushed cornflakes.
  • Bake for 20 minutes in a moderate to moderately hot oven,
    lift the lid and continue cooking for another 10 minutes

TO SERVE: Hot, garnished with watercress.
TO VARY: Use half fish stock (from stage 1) and half milk in the sauce.
Oven temperature: moderate to moderately hot -375-400°F. – Gas Mark 5-6
Oven position: above centre

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