Haddock with Tomatoes and Chives

[Fish and Shellfish]

4 x 170g/6oz haddock fillets

salt and freshly ground black pepper

290ml/½ pint fish stock

150ml/¼ pint dry white wine

30g/1oz butter

30g/1oz plain flour

150ml/¼ pint double cream

2 large tomatoes, peeled, deseeded and cut into slivers

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1. Preheat oven to 180°C/350°F/Gas mark 4. Wash fish and season with salt and pepper.

2. Lay the fish skin side up in an ovenproof dish. Pour over the strained stock and wine. Cover with buttered greaseproof paper or foil and bake for 15-20 minutes.

3. Lift out the fish. Strain the cooking liquid into a small pan and boil rapidly until reduced to 290ml/½ pint.

4. Melt the butter in another pan add the flour and stir for 1 minute. Remove from heat and strain into fish liquid. Return to the heat and bring slowly to the boil, simmer for 2 minutes. Remove from heat, season with salt and pepper and add the cream, tomatoes, parsley and chives.

5. Skin the fish and place in a serving dish. Pour over the sauce.