This week I have for you a few simple, unexpected pleasures. You could call these recipes generic, for there is basically nothing unusual in the ingredients. The difference is in the preparation and the care given to small details.

Allene White lives in Brooklin.

Fish & Tomatoes

Serves 4

• 1½ lbs. cod or haddock fillets, trimmed, bones removed
• 1 Tbsp. unsalted butter
• 1¼  lbs. tomatoes, cored, cut into six wedges each
• 2 Tbsps. lemon juice
• Salt and pepper to taste
• ¼ cup loosely packed fresh tarragon leaves (chives, parsley, basil or dill can be used too)
• Capers (optional)
• Rinse fish, pat fillets dry

Preheat oven to 400 degrees.

Butter a large baking dish. Lay the fish in the dish, arranging tomato wedges around the fish. Drizzle with lemon juice, season with salt and pepper. Sprinkle half of the tarragon leaves (or the herb of your choice) over the fish and bake until fish is opaque and tomatoes are tender — about 15 minutes.

Remove dish from the oven, scatter remaining herbs and over the fish and season with another sprinkling of pepper. Serve immediately.

The secret here is using a real white sauce instead of just milk when making the scalloped potatoes. You’ll be surprised at what a difference it makes.

Potato, Cheddar and Ham Casserole

• 6 medium potatoes, peeled & sliced
• 3 Tbsps. butter
• 3 Tbsps. all-purpose flour
• 1 tsp. salt, or to taste
• 1/8 tsp. ground black pepper
• 2 cups milk
• 1½ cups grated Cheddar cheese
• 1 cup cubed cooked ham
• 1 cup dry breadcrumbs
• 2 Tbsps. butter

Put sliced potatoes in a saucepan, cover with water and bring to a boil. Immediately remove from heat and drain them. Transfer to a greased 2-quart baking dish.

To make a white sauce, melt 3 tablespoons butter in a saucepan, stir in flour, salt and pepper. Cook over low heat, stirring, until mixture begins to bubble. Remove pan from heat and slowly add the milk, stirring constantly. Return saucepan to heat and bring to a boil and stir until slightly thickened. Add cheese and continue stirring until cheese is melted.

Pour the cheese sauce over the potatoes in baking dish. Add the cubed ham and mix gently. Combine bread crumbs and 2 tablespoons melted butter in a small bowl and sprinkle this over the casserole. Bake in a preheated 350-degree oven for 1 hour or until hot and bubbly.

Broccoli Frittata

Serves 4 to 6

• ¾ to 1 lb. fresh broccoli - or -1 pkg. frozen chopped broccoli
• 2 Tbsps. butter
• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1½ to 2 cups shredded Cheddar cheese
• ¼ cup grated Parmesan cheese

Wash the broccoli and cut off heads and separate into small florets. Blanch the broccoli in rapidly boiling water, uncovered, about 5 minutes; drain, then plunge into ice water to stop cooking. Dry, then chop. (If using frozen broccoli, thaw and squeeze dry.)

Melt butter in a 13-by-9-inch baking dish, tilting pan to coat bottom.

In a large mixing bowl, beat eggs, add milk and beat again. Add the flour, baking powder and Cheddar cheese, stir to combine. Add broccoli and combine well.

Transfer batter to the prepared baking dish. Smooth the top with a spatula, then sprinkle with Parmesan cheese. Bake in a preheated 350-degree oven for 50-60 minutes, or until golden brown on top. Remove pan from oven and cool at least 10 minutes before cutting in squares to serve.