Serving Size:
Ingredients:
- 400g boneless white fish fillets
- 500ml milk (for more decadance replace half the milk with cream or for a more healthy option replace half the milk with vege stock)
- 750g potatoes, peeled, chopped
- 100g unsalted butter
- 2 tbs (40g) flour
- 1cup frozen peas
- 1 tbs chopped flat-leaf parsley leaves
- Juice of 1/2 lemon
-
50g grated cheddar cheese
Method
- Preheat the
oven to 170°C.
- Place fish in a baking dish, season
with salt and pepper and pour over 450ml milk. Cover with foil and
bake for 15 minutes until fish flakes away slightly when pressed
with a fork. Remove fish, reserving milk. When cool enough to
handle, flake fish into bite-sized pieces.
- Cook potatoes in boiling salted
water until tender. Drain and keep warm.
- Melt half the butter in a saucepan,
stir in flour and cook over low heat for 2-3 minutes.
- Slowly add reserved milk and
continue to cook until thickened. Add fish, peas, parsley, lemon
juice, salt and pepper.
- Mash the potato with the remaining
50ml milk and the remaining butter until smooth, then season.
- Spoon the fish mixture into a 1
litre-capacity baking dish, or individual ramekins and spoon the
mash on top and smooth with a fork, sprinkle with grated cheese.
Bake for 20-25 minutes until golden.
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