Norwegian Baked Cod
1982 WW recipe
Serves 4
4 x 6 oz pieces cod fillet
2 tbsp flour
2 tbsp paprika
4 tbsp margarine
2 oz spring onion, finely chopped
10 oz mushrooms, sliced
2 tsp each fresh dill and parsley
5 fl oz natural yogurt
6 tbsp grated Parmesan cheese
1 1/2 oz dried breadcrumbs
Preheat oven 375'F 190'C Gas 5
Roll cod in flour, seasoned with 1 1/2 tbsp paprika. Set aside.
Melt 3 tbsp marg in non-stick frying pan over low heat, add spring onions and saute 2 min, until soft, but not browned. Add mushrooms and saute for a further 2 min. Remove from heat, add herb, salt and pepper. Mix well.
Arrange half the mushroom mixture in a overproof dish, cover with fish and remaining mushroom over fish.
Spread yogurt over mushrooms, sprinkle with Parmesan cheese and remaining paprika. Top with dried breadcrumbs and dot with remaining 1 tbsp marg.
Bake 20 min until fish flakes.
