Potato and white fish bake
Prep:
15 mins
Cook:
35 mins
500ml full-fat milk
11/2 onion
4 cloves
2 bay leaves
6 black peppercorns
700g pollack fillet, skinned and cut into bite-sized pieces
50g butter , plus extra for dotting
100g brocolli florets
50g plain flour
small bunch parsley, chopped
pinch nutmeg
650g new potatoes, skin on, sliced lengthways
100g grated cheddar cheese
To cook the veg, boil the potatoes in water with a little salt for about 12-15 minutes until almost tender.
Add in the brocolli and simmer for another 2- 3 minutes. Drain well then add into a mixing bowl.
Add the milk, onion, cloves, bay leaves and peppercorns into a pan, and then gradually bring to the boil.
Add the fish into the hot milk, lower the heat and poach for 10 mins.
Using a slotted spoon, lift the fish into a medium sized ovenproof dish, strain the milk and set aside.
Melt the butter in a saucepan, and then add the flour and cook, stirring constantly, for 1 min.
Stir in the milk gradually on a low heat until mixed well with the sauce, then gently simmer for 5-10 mins until thickened.
Add the parsley, a little nutmeg and some seasoning. Pour the sauce over the fish, and then set aside.
Heat oven to 180°C/gas 6. Lay the potato slices over the fish, spread out evenly, then sprinkle with the grated cheese.
Transfer to the oven for 35-40 mins until piping hot and golden on top.
Serves
4
Preparation Time
15 minutes
Cooking Time
35 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, One Pot, Pies
Level of Difficulty
Easy
