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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak haddok in cevy tak and sethe your haddok and rost hym then boile bred pepper saffron and alle and onyons fried in oile and boile alle togedur then lay the haddok in a plater, and pour on the cevy and serue it furthe.

Other versions of this recipe:

Haddok in covy (A Noble Boke off Cookry)

Haddoke in Cyuee (Two Fifteenth-Century Cookery-Books)