Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === fish filling ===
   2      pounds        firm white fish such as cod or halibut
                        whole         milk or 2% low-fat milk
     1/4  cup           butter or margarine
     1/4  cup           all-purpose flour
   2      teaspoons     chopped capers
     1/4  cup           chopped fresh parsley
     1/4  teaspoon      dried dill
     1/2  teaspoon      mustard powder
     1/4  teaspoon      ground nutmeg
   1 1/2  tablespoons   lemon juice
                        salt -- to taste
                        black pepper -- to taste
                        === dill buttermilk biscuits ===
   1 1/2  cups          all-purpose flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/4  teaspoon      dried dill
     1/4  teaspoon      salt
     1/4  cup           melted butter or margarine
     1/3  cup           buttermilk
                        === glaze ===
   1                    egg
   2      tablespoons   water

Preparation:

Grease a 9-inch-square baking dish. Place fish in a medium saucepan; add enough milk to cover. Bring to a boil then reduce heat and simmer, covered, 5 to 10 minutes or until fish is barely done. Drain fish, reserving milk. Flake fish, removing and discarding skin and bones; set fish aside. Measure reserved milk and make up to 2 cups with additional milk if necessary. In a medium saucepan, melt butter or margarine over medium heat. Add flour and stir until mixture begins to foam. Gradually stir in reserved milk and continue stirring until mixture thickens and bubbles. Gently fold in flaked fish, capers, parsley, dill, mustard powder, nutmeg, lemon juice, salt and pepper. Pour into greased baking dish; then set aside. For the biscuits: Preheat oven to 425F In a large mixing bowl, combine biscuit ingredients. Toss lightly with a fork until dough clings together. On a lightly floured surface, roll out dough to 1/2-inch thick. Using a 1 1/2-inch cutter dipped in flour, cut out about 12 biscuits. Arrange over fish filling. In a small bowl, beat egg with water; brush glaze over tops of biscuits. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving. This recipe serves 7 to 8. Comments: Any firm white fish will work in this delicious supper cobbler. Recipe Source: THE COBBLER CRUSADE by Irene Ritter (c) 1992 Fisher Books, Tucson, AZ