Salt both sides, pan fry, little bit of lemon, baste with a bit of butter, crack black pepper over it when it's out of the pan. The butter won't make it oily, but will give it a richness.

That's hake cooked exactly like that, with a prosecco buerre blanc sauce which worked very well with it.

Sorry I dont eat fish, went off it a few years ago, but what GT said n that pic he posted might just change my mind back to eating it again

I will say, to clarify, add the butter to the pan towards the end of cooking, let it melt and then spoon it over the fish. You don't need loads.

Yeah, i'd just pan fry it simply and then serve it with boiled baby potatoes, green beans(or any sort of greens really) and a lemon+herb butter sauce.

Or make a fish pie, with a parsley cream sauce and a mashed potato top.

Pan of milk, chopped onion and herbs. Poach the fillets for 10 minutes you can use a little corn flour to thicken the herby oniony milk to make a sauce

U should have a food party n invite us all for a feast fit for a King

What is it with you old folk boiling things in milk?

Sure, you're in charge of picking everyone up and bringing them.

Dont tempt me cos u know I will do it

We need the calcium at our age

It's the way my mum cooks fish, being a left footer she has fish every Friday, with out fail

My Nana always cooked fish in milk, yep she was an oldie

My dad does it too

It does taste lovely cooked that way

The only fish I ever poach in milk is smoked haddock, with an onion and a bayleaf.

Too much flooding in Lake Tenkiller for any more than crappie and perch fishing. But in a couple of months the water should be warm enough for some epic bass fishing.

thanks you all guys, I have noted down this all (well I took a screenshot) so I'll try a few ways .. it's 3 huge pieces, so can probably be for a couple of meals. appreciate it.

I also thought it was only smoked haddock done in milk.. but like the idea of hake done that way too, also the pan fried with butter, would be moist (sorry 3mel) but not oily...