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4
Easy
Published 1977
Haddock is plentiful all year round but at its best during the cold winter months. Haddock has a delicate flavour and a firm white flesh, more expensive to buy than cod but excellent to use in recipes.
Skin the haddock fillet, remove any bones and cut the fish into
Add the milk and the butter in small pieces, then cover with a buttered paper. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake