River cobbler in dill sauce

Preheat the oven to 200 C / Gas 6.

In a medium saucepan, add a tiny drizzle of oil, and then the butter. When the butter has melted, sieve in the flour and salt, stirring continuously.

When the roux starts to form, gradually add the milk, keep stirring, or use a whisk, to keep the sauce smooth.

When all of the milk has been added, throw in the herbs, and allow the sauce to thicken slightly.

Pour a little of the sauce into an oven proof dish, then lay the fillets of cobbler on top. Finally pour over the rest of the sauce.

Put in the hot oven for about 15 minutes. When cooked the fish is very much like cod and will flake apart.