Serves 4

What you need:
4 plaice fillets, skinned
110g/4oz mushrooms
25g/1oz onion
240ml/8fl.oz cider
½ apple, cut in strips
1 tomato, skinned, deseeded and cut in strips

What you do:
Finely chop onion and mushroom and cook in a little cider Lay 2 fillets in oven proof dish and put mushrooms on top. Place fillets on top and pour in cider. Cover with tinfoil and cook for 10-12 minutes in moderate oven. Remove foil and lay julienne of apples and tomatoes on top. Finish in oven for about 5 minutes and serve with boiled potatoes and green vegetables.

Supplied by Sylvester Dolan, Smugglers Creek Inn, Rossknowlagh, Co. Donegal for the 1995 Happy Heart Eat Out Campaign.