Best way to cook smoked Vietnamese Cobbler

MILLYMOLLY

I bought some of this fish from Tesco, I've had it before and it's similar to smoked Haddock. I've cooked it in the microwave with a knob of butter but I want to cook it for 4 and was thinking of putting it in the oven in milk. What do you think will this be ok

BitterAndTwisted

My mother always poached smoked fish in milk. You could try adapting this recipe found on the Jamie Oliver forum:

Pour a little olive oil on the bottom of a baking dish. Arrange the fish fillets side by side. Squeeze half a lemon over the fish fillets then top them with onion leaves (maybe they meant spring onions?) cut into 2-inch lengths, finely sliced onions, crushed garlic, some basil and cilantro (coriander but I expect parsley would be a good substitute) and some lemon zest. Sprinkle with salt (herbed salt, if you have it) and ground pepper. Pour in more olive oil. Cover the baking dish with foil, leaving a corner open to allow steam to escape. Bake in a 180oC oven for 20-30 minutes.

MILLYMOLLY

Thanks sounds lovely

newlywed

I like that river cobbler done in the steamer. Seems to stay more moist than microwaving, but I've not tried cooking it in milk.

MILLYMOLLY

opted for the mother in laws suggestion of cooking it in the oven in milk covered with foil, also did vine toms in olive oil and boiled potatoes.
Didn't think of using the steamer