DAILY DINNERS

Heat the oven to 200C/fan 1 B0C/gas 6. For the sauce, pour the milk into a pan and bring to the boil, adding the onion and bay. Simmer for 5 minutes then cool to room temperature to let it fully infuse.

Meanwhile, melt the butter in a non-stick pan and stir in the flour. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Stir in parsley and lemon juice, and season to taste.

Drizzle the oil into an oven proof frying pan and cook the cod fillets, skin-side down, over a medium-high heat, pressing each a little firmly into the pan for 10-15 seconds. Put the cold butter on the flesh sides and put into the oven to roast the fish for 5-8 minutes or until cooked through. Use a cocktail stick to check if the fish is cooked - it should go through with very little resistance. Remove from the oven. Add the shrimps to the pan to warm through, season, baste the fish fillets with the butter and squeeze over some lemon juice. Turn over onto the flesh sides and leave them to rest for a few minutes.

Serve the fish with the butter and shrimps spooned over, with a lemon wedge and the parsley sauce on the side.