Ingredients
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1 lb smoked haddock or 1 lb cod fish fillet, skin removed and broken into large chunks
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1 large onion
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2 cloves garlic, minced
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1/2 pint single cream
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1 tablespoon fresh parsley, finely chopped
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1 ounce butter
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1 tablespoon lemon juice
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salt and pepper
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2 lbs potatoes, peeled and boiled
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1 tablespoon milk
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4 ounces cheddar cheese, grated
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2 tablespoons grated parmesan cheese
Instructions
- Peel and boil the potatoes until soft.
- Drain and mash with 1/2 ounce butter and the tablespoon of milk.
- Add the cheese and mix well.
- In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.
- Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.
- Place the fish filling into a casserole dish.
- Top with the potatoes.
- Sprinkle the parmesan cheese on top of the potatoes.
- Place the sliced tomatoes on top of the potatoes.
- Divide the remaining 1/2 oz butter on top of each tomato slice.
- Bake in a medium pre-heated oven for 40- 50 minutes.
- Serve.