Braised Codling, Haddock, Bass or Halibut
- 150 g butter
- 450 g carrots (scraped and finely chopped)
- 1 medium onion (chopped)
- 2 small leeks (washed, trimmed and chopped)
- 1.5 tsp sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tsp finely chopped parsley
- ½ teaspoon dried tarragon
- 1 tsp dried dill
- 1350 g codling, haddock, bass or halibut, gutted and cleaned
- 250 ml dry white wine
- 1 tblsp melted butter
- 1 lemon (cut into wedges)
- Preheat the oven to 190°C (375°F/Gas 5).
- Melt 50g/2oz of the butter in a flameproof casserole, add the carrots, leeks and onions and a half teaspoon of salt, and cook the vegetables, covered, over a low heat for 15 minutes.
- In a small mixing bowl, beat together another third of the butter with the parsley, tarragon, dill, the remaining teaspoon of salt and the pepper until it’s smooth and creamy.
- Spread this over the inside of the fish.
- Remove the casserole from the heat, place the fish on top of the vegetables, pour over the wine and drizzle the melted butter over the fish.
- Bake in the oven for 30 minutes, or until the fish is cooked and flakes easily.
- Transfer the fish to a warm serving dish, strain the vegetables and liquid into a saucepan and arrange the vegetables around the fish.
- Cover and keep the fish and vegetables hot while you make the sauce.
- Bring the braising liquid to the boil over a high heat.
- Remove from the heat and whisk in the remaining butter, little by little until it thickens slightly.
- Pour the sauce over the fish, garnish with lemon wedges and sprigs of parsley, and serve immediately.