Orange and Walnut Cod
|Cod fillets||16 Ounce, skinned (4 Pieces, 4 Ounce / 100 Gram Each)|
|Oranges||2 (Use Rind And Juice, Reserve 4 Thin Orange Slices)|
|Fresh breadcrumbs||3 Ounce (75 Gram)|
|Chopped walnuts||2 Ounce (50 Gram)|
|Egg||1 (Size 3)|
|Cornflour||5 Milliliter (1 Teaspoon)|
|Sugar||5 Milliliter (1 Teaspoon)|
Preheat the oven to Gas Mark 2.
Wash the cod fillets, and check that there are no bones still visible.
Combine the rind and juice of one orange, breadcrumbs, walnuts, and seasoning and bind together using a beaten egg.
Spread a tablespooon of the stuffing over the skinned side of each of the fillets and roll up.
Place in a 1 litre (2pt) casserole dish.
Blend the cornflour, sugar and juice of one orange together and heat in a small pan until clear and thick.
Pour over the stuffed fillets, and place a slice of orange on each one.
Cover with a lid or tin foil and bake in a moderate oven on the second shelf for thirty minutes.