Serves 4

Ingredients

• 2 hard boiled eggs
• 1 tablespoon chopped parsley
• 85g/3oz white breadcrumbs
• 4 x 140g/5oz cod steaks
• 40g/1.5oz flour
• Salt and pepper
• 1 egg beaten
• Oil
• 85g/3oz butter
• 1 tablespoon lemon juice
• 2 tablespoons midget capers
• 4 anchovies

Instructions

1. Preheat the oven to 180C/350F/Gas mark 4.
2. Pass the hard boiled eggs through a sieve with the parsley. Mix with the breadcrumbs.
3. Trim the cod steaks, remove all bones and take off the skin. Dry, and then passthrough seasoned flour and dip into the beaten egg, making sure they are covered on all sides.
4. Dip the steaks into the breadcrumb and egg mix. Tap them well to make sure the coating sticks.
5. Melt 1oz butter with some oil and fry the cod steaks to a golden brown colour. Turn over and put into the oven for 5-10 minutes until cooked (the length of time will depend on the thickness).
6. Meanwhile, melt 2oz butter until golden brown. Add the lemon juice, capers, chopped anchovies and parsley.
7. Take the fish out of the oven, drain and serve with the caper butter poured over.

Wine recommendation:
Villa Maria Private Bin Sauvignon Blanc 2001

Specific conditions: 
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 495 kcal; Protein: 35g; Fat: 28g (of which saturates: 13g); Carbohydrate: 27g; Fibre: 1g.

Cancerbackup thanks Brian Turner for contributing this recipe.