Ingredients

• 1 tbsp vegetable oil
• 4 fresh cod fillets
• weighing about 180g/6¼oz each
• salt
• freshly ground pepper
• 1 lemon
• zest only
• 1 dried chilli
• 1 garlic clove
• finely sliced
• 125ml/4¼fl oz dry white wine
• 500ml/18fl oz skimmed milk
• 2 tbsp mascarpone cheese
• 4 tbsp chopped basil
• creamy mash

Directions

• Warm the oil in a pan large enough to accommodate the fish fillets in a single layer.
• Season the fillets with salt and pepper and place in the pan.
• Seal on both sides over a low heat
• without colouring the flesh.
• Add the zest
• chilli and garlic
• and fry gently to allow the flavours to develop
• about 1-2 minutes.
• 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.
• 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.
• Remove from the heat and transfer the fish to warm serving plates. Gently pull off the skin. 8. Add the mascarpone to the pan and stir into the sauce.
• Taste for seasoning and add the basil at the last minute.
• Serve the cod with creamy mash and plenty of sauce spooned over the top.