Potato and white fish bake

Prep: 15 mins
Cook: 35 mins
Potato and white fish bake

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

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