Conger Eel Steaks with Cider

Ingredients

Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.
Heat the olive oil in a frying pan over medium heat and cook the chopped onion until soft.
Dredge the conger eel steaks in the flour and add them to the pan, browning quickly on each side.
Remove the eel steaks from the pan and set aside.
Arrange the sliced apples and softened onion in an ovenproof baking dish just large enough to fit the eel steaks.
Scatter the bay leaves, thyme sprigs, and chopped parsley over the apples and onion.
Place the browned eel steaks on top.
Pour in enough cider to reach halfway up the sides of the steaks, then season with salt and black pepper.
Bake in the centre of the oven for 15–20 minutes, basting halfway through with the pan juices.
Serve hot with fresh crusty bread.