Ingredients

Steps

• Preheat the oven to 200°C.
• Butter a small ovenproof dish and place the fish fillet inside.
• Cover the fish with mushrooms and add the wine and hot stock.
• Bake for eight minutes until the fish is cooked through.
• Transfer the cooking juices to a saucepan and keep the fish warm under foil.
• Boil the juices for two minutes until slightly reduced.
• Whisk in 50g of butter, dill, and lemon juice then simmer for one minute.
• Stir in the cream and cook for one additional minute.
• Serve the sauce poured over the haddock.