• 300 g/10 oz haddock fillet

• 15 g/1/2 oz butter

• 4 tablespoons water

Sauce:

• 15 g/1/2 oz butter

• 50 g/2 oz button mushrooms, sliced

• 125 ml/4 fl oz soured cream

• 1/2 teaspoon paprika

• salt and pepper

• chopped parsley, to garnish

---

Method:

1. Place the haddock in a shallow 600 ml/1 pint ovenproof dish. Sprinkle with salt and pepper, dot with the butter and add the water.

2. Cover the ovenproof dish tightly with foil and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 20 minutes.

3. Meanwhile, make the sauce. Melt the butter in a saucepan and fry the mushrooms for 1 minute.

4. Stir in the soured cream and paprika and season to taste with salt and pepper. Heat through gently.

5. Drain the fish, pour over the sauce and garnish with chopped parsley.