Baked Fish in Egg and Milk

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Here’s a very Scottish way of baking white fish. You can use any white fish like cod, haddock or, nicest of all, fillets of plaice. The recipe may sound unusual but it is very nourishing and an easy onè to make.


  • 225 g/8 oz filleted white fish
  • salt and freshly milled pepper
  • 2 eggs
  • 3 dl/½ pint milk


    Skin the fish fillets and cut into neat pieces or fold in half if plaice is used. Arrange in a well-buttered 1 - litre (- to 2 - pint) pie dish. Season well with salt and pepper.

    Whisk together the eggs and milk and strain over the fish. Cover with a buttered paper and place the dish in a larger roasting or baking tin with 2.5 cm (1 in) cold water. Set in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 40–45 minutes or until the custard is nicely browned and set.