Katie Stewart

Baked Fish in Egg and Milk

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Times Calendar Cookbook
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.

Ingredients

  • 225 g/8 oz filleted white fish
  • salt and freshly milled pepper
  • 2<

Method

Skin the fish fillets and cut into neat pieces or fold in half if plaice is used. Arrange in a well-buttered 1 - litre (1½- to 2 - pint) pie dis