Fish Nicoise

4 x 225 5/8 oz cod fillets, skinned
salt
freshly ground black pepper
150 ml/1/2 pint dry white wine
150 ml/1/2 pint water
slice of onion
bouquet garni
I clove garlic, peeled and crushed
25 g/1 oz polyunsaturated margarine
25 oz plain unbleached white flour
150 nil/1/2 pint skimmed milk
2 large tomatoes, skinned. deseeded and diced
1 pepper, cored, deseeded and finely chopped
Garnish:
12 black olives, stoned
parsley sprigs

Preheat the oven to 180 °C/350 °F, Gas Mark 4. Rinse and dry the cod, lay it in an ovenproof dish, and add salt and pepper. Pour over the wine and water, adding the onion, bouquet garni and gar- lie. Cover with oiled greaseproof paper and poach in the oven for 20 minutes. Drain and reserve the liquid; keep the fish hot.

Melt the margarine, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in 300 ml/1/2 pint of the fish liquid and the milk. Return to the heat and bring to the boil, stirring, until thickened. Simmer for 2 to 3 minutes; taste and adjust the seasoning. Add the tomato and pepper and reheat to boiling. Pour over the fish. Garnish with olives and parsley.

SERVES 4