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Cod, Hake or Haddock with Dill and Pangrattato

A brilliantly useful master recipe which we use for almost any round fish, such as cod, Pollock, ling, haddock or grey mullet. This perfect one-pot dish can be cooked ahead and reheated – just make sure there’s lots of cheese sauce, otherwise it’ll be dry and uninteresting instead of juicy and unctuous. Mussels, shrimps, periwinkles or prawns can be added to make for a more elaborate and expensive version. Buttered leeks, piperonata, sautéed mushrooms or tomato fondue are other options – simply put a tablespoon or two either on top of the fish or underneath it in the dish.

This is a recipe by
Darina Allen
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