Let fish cool slightly, about 5 minutes. Flake fish into large bite-size pieces into a 13- x 9-inch baking dish. Preheat oven to 400°F with rack in top third position. Melt remaining 1/4 cup ...

Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.

For Britain, that dish is fish and chips. Its appeal is understandable; there's undeniable allure to a white-flaked fish dipped into a crunchy batter, and served with thickly-cut fried potatoes.

Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato. Mix the reserved milk with the cream and pour over the filling.

I have always been a fan of cold poached fish. I find the larger flaked fish like hapuka, bluenose, warehou, etc work best for this sort of thing. Texturally as well as flavour wise, this works a ...