Creamy cod poached with white wine and milk recipe
 1 tbsp vegetable oil4 fresh cod fillets, weighing about 180g/6¼oz eachsalt freshly ground pepper1 lemon, zest only1 dried chilli1 garlic clove, finely sliced125ml/4¼fl oz dry white wine500ml/18fl oz skimmed milk2 tbsp mascarpone cheese4 tbsp chopped basil 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 creamy mash Method 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. Warm the oil in a pan large enough to accommodate the fish fillets in a single layer. 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. Season the fillets with salt and pepper and place in the pan. Seal on both sides over a low heat, without colouring the flesh. 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 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. 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. 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. 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. 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. Serve the cod with creamy mash and plenty of sauce spooned over the top.