Smoked Haddock and Bacon Casserole
|Smoked haddock cutlet||4|
|Freshly ground black pepper||To Taste|
|Back bacon rashers||4 , rinded|
|Bread slice||4 , toasted|
|Chopped parsley||1 Tablespoon|
Remove the tail from the haddock and arrange in a casserole rubbed over with a quarter of the butter.
Season fish well with pepper and divide remaining butter between fish and dot on top.
Lay a rasher of bacon on each fish.
Pour in the milk and cook in the oven, covered.
Make the toast and cut into triangles.
Serve with the fish, garnished with chopped parsley.
With a poached egg this dish makes an excellent brunch or high tea.