Ingredients
Scale
- 1 kg potatoes, peeled and cut into chunks
- 500 g mixed fish fillets (cod, haddock, salmon), skinned and cut into 2-3 cm pieces
- 300 ml milk
- 50 g butter
- 50 g plain flour
- 150 g frozen peas
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 1 lemon, juiced (optional)
Instructions
- Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Boil the potatoes in salted water until very tender. Drain and mash with a knob of butter and a splash of milk until smooth. Season well.
- While the potatoes are cooking, gently poach the fish in the remaining milk in a saucepan for 5-7 minutes, or until just cooked through. Remove the fish with a slotted spoon and set aside. Reserve the milk.
- In the same saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the reserved milk from poaching the fish, a little at a time, until you have a smooth, thick sauce. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the sauce has thickened.
- Stir in the frozen peas and chopped parsley. Gently fold in the cooked fish. Season with salt, pepper, and a squeeze of lemon juice if desired.
- Pour the fish mixture into an ovenproof dish. Spoon the mashed potato over the top, spreading it evenly to cover the fish. You can rough up the surface with a fork for a crispier top.
- Bake for 20-25 minutes, or until golden brown and bubbling. Serve hot.
Notes
- You can add other vegetables like spinach or leeks to the fish mixture.
- For extra flavor, sprinkle some grated cheese over the mashed potato before baking.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated thoroughly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 90 mg