Here’s an easy fish dish from ‘Mrs Appleby’, who, for a number of years, wrote a cooking column for the Dalesman and later brought the recipes together in a series of books on traditional regional cookery.
- 1lb (450g/16 oz) potatoes
- 4 oz (100g) mushrooms
- 8 oz (225g) tomatoes, skinned and mashed
- 1lb (450g/16 oz ) fresh filleted haddock, cod or other white fish
- 1 oz (28g) butter
- Seasoning and fresh parsley
- Skin the fish and then place it in a lightly greased pie dish. Cover and bake the fish in a moderate hot oven (around gas mark 4/5, 350F/180C) for about 20 minutes until cooked
- Meanwhile fry the mushrooms gently in the butter and boil the quartered potatoes in salted water until cooked (but not disintegrating)
- Drain the potatoes and cut them into thin slices (around quarter inch thick)
- Cover the cooked fish with the mushrooms, sliced potatoes, tomatoes, salt and pepper
- Return the dish to the oven and allow it to heat through. Garnish with parsley.
Source: Mrs Appleby, ‘Traditional Yorkshire Recipes’ (1987). Dalesman books. ISBN 0852068964