Creamy fish bake
An unusual topping makes this one a big hit in our household
Creamy fish bake
By Published: May 23, 2016
- Makes: 4 Servings
- Prep: 60 mins
An unusual topping makes this one a big hit in our household
Ingredients
- 400 grams New Potatoes
- 250 grams Smoked Cod Fillet skinned
- 250 grams Cod Fillet skinned
- 300 ml Milk
- 160 grams Spinach
- 325 grams Peas frozen
- 25 grams Butter
- 75 grams Mature Cheddar grated
- 4 Sundried Tomatoes chopped
- 50 grams Fresh Breadcrumbs
- 25 grams Sunflower Seeds
Instructions
- Preheat oven to 190c/170 fan.
- Boil the potatoes until tender. Then drain and allow to cool, then slice thinly.
- Put the fish in a large pan with the milk and heat gently until simmering. Partially cover and leave simmering for another 8 minutes. Drain the milk and keep it for the sauce. Break the fish into chunks and remove bones.
- If fresh spinach, stir fry in a dry nonstick pan. Boil the peas for 4 minutes, drain and reserve them.
- Melt the butter in a pan. Remove from heat and stir in the flour. Gradually stir in the milk to make a smooth sauce and then return to heat.
- Whisk milk until boiling and thick. Remove from heat and stir into two thirds of the cheese, tomatoes, peas and fish.
- Greaseproof an ovendish and cover the dish with sliced potatoes. Add the fish mix and top with spinach. Then pace the breadcrumbs on top that have been mixed in with the sunflower seeds, and bake for 30 minutes.
- Skill Level: Moderate
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