By Katie Stewart
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 four pieces. Season with salt and place in a buttered baking dish.
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