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Simple and tasty (if you like fish!) supper dish
2 skinless cod fillets (about 6 oz each)
2 x 6 oz smoked haddock fillets (Loch Fyne are great)
Half pint (Imperial measurement) milk
Salt and pepper to taste
Bay leaf
Three quarters of an ounce of butter
ditto flour (plain, not self-raising)
6 oz frozen petit pois (although any size of frozen peas would do, I prefer the smaller, sweeter ones)
2 oz fresh white breadcrumbs
2 oz grated Cheddar cheese
Preheat oven to Gas mk 5/375F
Put the fish into a roasting tin, pour over the milk, season with black pepper and add the bayleaf. Cover the tin wth foil and cook in the oven for 15-20 minutes or so, until the fish is cooked through.
Remove the fish, break into large pieces and set aside in an oven-proof dish. Add the frozen peas. Discard the bayleaf but reserve the milk. Make up the milk to half a pint if any has been lost in the cooking of the fish.
Melt the butter in a small pan, add the flour and cook for 45 seconds, then gradually add the milk, stirring continuously. Bring to the boil and simmer for one minute or so, until the sauce thickens. Pour the sauce over the fish.
Mix the breadcrumbs and grated cheese. Scatter over the fish and then cook in the oven for about 25 minutes
Serve with a green salad.
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Fish Gratin With Peas, from Leith's Cookery School
