Instructions: Sprinkle the fish pieces with lemon juice and black pepper and leave to sit for several minutes. In a large pan heat the oil and butter then lightly cook the spring onion and pieces of leek. Add the fish pieces. Toss lightly for several minutes then add the milk, bayleaf, carrots and beans. Poach gently for 10-12 minutes until the fish is tender, but dont overcook. Just before serving remove the bayleaf, add cream if desired, garnish with parsley and serve. Be careful with this dish not to stir the fish otherwise it will break down and spoil the appearance.

Serve hot.

NB: this dish can be made with any white fish but do be careful when buying it to choose firm, thick fleshed fish as this will cook better and not fall apart. Monkfish tails work a treat.

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