Advertisement
6
Easy
By Darina Allen
Published 1989
This master recipe can be used for most round fish, e.g. haddock, pollock, grey sea mullet, ling, hake etc. Salmon and sea trout are delicious in this way or with a mixture of fresh herbs, e.g. parsley, fennel, lemon balm and chives.
Melt the butter in a pan. Fry the onion gently for a few minutes until soft but not coloured. Put the cod in the pan and cook on both sides for 1 minute. Season with salt and freshly-ground pepper. Add bay-leaves. Cover with cream or creamy milk and simmer with the lid on for 5–10 minutes, until the fish is cooked. Remove the fish to a serving dish. Bring the cooking liquid to the boil and ligh