Lorraine Pascale whips up a quick fish dish that's just the thing to feed a family of hungry mouths ...

The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

1.5kg maincrop potatoes 100g crème fraîche 50g unsalted butter 2 large egg yolks Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large ...

Have ready a 35cm oval gratin dish, about 2.5 litre capacity or similar. Alternatively, you can make individual pies, as in the picture. Place the haddock in a large pan. Pour over the milk, tuck in ...

You can substitute red snapper or haddock for the cod. The “skinned” side of a skinless fillet can be identified by its streaky, slightly darker appearance. Why This Recipe Works Butter basting, a ...