Fish steaks work better than fillets, as they hold their shape during the cooking process.

Poached Fish


2 tbsp. margarine or butter
1 1/2 lb. halibut, haddock, or cod
salt and pepper
1 c. milk


1. Preheat the oven to 375°F.
2. Smear margarine or butter on the bottom and sides of a deep baking dish and lay fish in the bottom. Sprinkle with salt and pepper and pour milk over all.
3. Cover dish with foil and bake on the middle oven rack for 40 minutes. If you are not making the sauce, fish is now ready to serve.

Sauce ingredients:

2 tsp. cornstarch
2 tbsp. milk
2 tbsp. chopped fresh parsley
1 tsp. lemon juice


1. When fish is cooked, remove the pan from the oven. With a spoon or baster, draw off all the liquid into a small saucepan. (Turn down the oven to 200°F and return fish to oven to keep warm.)

2. Bring liquid in the saucepan to a boil over moderate heat.

3. In a cup, mix cornstarch and milk together to make a smooth, thin paste. Gradually pour cornstarch paste into boiling liquid, stirring constantly to prevent lumps. Add parsley and lemon juice. Pour sauce over fish and serve immediately.

Preparation time: 5 minutes
Cooking time: 45–50 minutes
Serves 4