FISH AND POTATO BAKE

This dish is a combination of creamy sliced potatoes and fish.  I love fish pie, however it can be a lengthy process.  Often I simply do not have the time, this is where this bake works so well.  You do not have to use expensive fish, fresh or frozen works, layered with potatoes to add a comfort layer and to ease the expense.  I served it simply with some minted peas and it was the perfect dinner after a leisurely stroll. 

Preparation time - 30 minutes

Cooking time - 45-55 minutes

Skill - easy

Serves 4-6

Ingredients

500g fish (any variety) 

700 kg potatoes, peeled sliced thinly

300g parsnip, peeled and sliced into thin rounds 

2 onions, sliced thinly

2 clove of garlic, thinly sliced

2 sprigs fresh thyme

1 bay leaf

1 Tbsp dill or fennel fronds, chopped

Salt and freshly ground black pepper

300 ml cream

200 ml full fat milk

Method

Preheat the oven 180C (160C fan-forced).

Prepare the fish by trimming away skin and bones.  Slice the fish into 2cm pieces (approx).

Slice the peeled potatoes and parsnips into roughly 3 mm thin slices. Place in a bowl of cold water and refresh a couple of times to remove excess starch.

Mix the cream and milk with the herbs and season lightly with salt and pepper.

Drain the potatoes and parsnips well.

Add te sliced onions and garlic, toss to combine.  

Place a layer of potato and parsnip slices over the base of a 20cm x 20cm (approx) oven dish.

Next layer half of the fish, then repeat with potatoes and parsnips, then another layer of fish finishing with a potato, parsnip layers.

Pour over the cream mixture allowing it to seep between the layers.

Bake for 40 minutes, check to see if the potatoes are tender.  If not, continue cooking for another 15 minutes.

Enjoy with minted peas.