FISH BAKED WITH POTATOES

The potatoes can be parboiled up to 4 hours ahead, cooled, and refrigerated covered with damp paper towels. The milk sauce can be prepared up to 2 hours in advance and kept warm over low heat, whisking occasionally to prevent skin formation. Do not assemble the dish until ready to bake, as the fish will begin to cure in the salt.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish will become more delicate and may flake apart. Reheat gently in a 300°F oven covered with foil for 15-20 minutes, adding a splash of milk if the sauce has thickened too much. Do not microwave, as this will toughen the fish.