Here’s a lovely simple fish dish, handy for Good Friday, which is only a couple of weeks away now. It’s quick to make and uses only one pan. Serve with mashed or new potatoes and peas, or on its own for a fuss-free supper. Either way, it’s soothing and absolutely delicious. This recipe is also good for anyone convalescing and trying to build up their strength.

Serves 2-3
50g (2oz) plain flour
Freshly ground black, white and cayenne pepper to taste
Approximately 400g (14oz) haddock fillets, fresh or defrosted from frozen
40g (1½oz) butter
150ml (5 fl oz) milk
150ml (5 fl oz) double cream
1 tsp English mustard
Few sprigs of parsley, finely chopped

• Tip the flour into a shallow dish and combine with the different peppers.

• Coat the fillets in the seasoned flour.

• Melt the butter in a roomy frying pan and brown the fish lightly on both sides.

• Pour the milk and cream into the pan and bring almost to the boil, then lower the heat and simmer gently until the fish is cooked.

• Carefully lift out the fish onto warmed plates and keep warm. Stir the mustard into the liquid in the pan, bring almost to the boil again, and simmer until thickened.

• Pour the sauce over the fish to serve and scatter with the chopped parsley.

www.MrsSimkins.co.uk
twitter.com/MrsSimkinsCooks
info@MrsSimkins.co.uk.