Creamy cod poached with white wine and milk

Step 1

Warm the oil in a pan large enough to accommodate the fish fillets in a single layer.

Step 2

Season the fillets with salt and pepper and place in the pan.

Step 3

Seal on both sides over a low heat, without colouring the flesh.

Step 4

Add the zest, chilli and garlic, and fry gently to allow the flavours to develop, about 1-2 minutes.

Step 5

Add the wine and milk, increase the heat and bring to the boil. Reduce to a very gentle simmer and cover, with the lid gaping slightly.

Step 6

Poach the fillets until just cooked through, 4-8 minutes, depending on their thickness. When done, the flesh will flake when pressed gently. The sauce will appear slightly curdled.

Step 7

Remove from the heat and transfer the fish to warm serving plates. Gently pull off the skin. Add the mascarpone to the pan and stir into the sauce.

Step 8

Taste for seasoning and add the basil at the last minute.

Step 9

Serve the cod with creamy mash and plenty of sauce spooned over the top.