Baked Fish Recipe

Peel and slice the potatoes (1/4 in slices). Rinse in cold water and place into salted water in a saucepan. Bring to the boil and simmer for 15 minutes.

Drain them.

Meanwhile, in a frying pan (skillet) place the fish skinside down and cover with the milk. Bring close to the boil then take off the heat and let it cool down in the milk. It will cook on it's own. Filter off the milk and reserve.

Grease a 2 pint casserole dish with 1/2 oz of the butter, sides and base. Now flake all the fish, taking care to remove any loose bones.

Make a white sauce melting the butter in a pan, stirring in the flour, cooking it for 1 minute. Off the heat-gradually stir in the milk from the fish. Layer potatoes on the base of the dish, next onions with plenty seasoning, then tomatoes, then pour over half the sauce. Repeat this with another layer of potato, onion, seasoning, tomato and sauce. Cover with a layer of breadcrumbs and dot with the remaining 1/2 oz of butter. Bake at 375F, 190C, Gas 5 for 25-30 minutes or until the breadcrumbs are golden brown.

A Pyrex dish would be ideal for you can check that your meal is cooking thoroughly, from time to time. I have to be honest that in the recipe I used it didn't specify precooking the potato slices and both they and the onions were undercooked. The meal was also very watery. I tried it twice but was not satisfied so I slung the recipe.