This balanced, creamy fish bake with herby potato wedges will warm you right up. It should go down well if you’re cooking for friends or having a family meal. Carrots, onions and fennel would also work as alternative vegetables. Whatever combination of fish you use, make sure some of it is smoked fish, for extra flavour. This dish serves four and takes about 25 mins to prepare plus 30 mins cooking.
800g sweet potatoes, cut into wedges
2 tbsp olive oil
1 tsp mixed herbs
300g leeks, trimmed and sliced
1 garlic clove, crushed or finely chopped
25g pack white sauce mix (or some butter, flour and milk if making your own)
300g frozen peas
100g young leaf spinach
Handful of chopped parsley
320g fish pie mix or mix of fish such as cod/coley/smoked trout or salmon/prawns
40g mature Cheddar cheese, grated
Preheat the oven to 200 degrees/gas mark 6. Toss the sweet potatoes with 1 tbsp of the olive oil and the mixed herbs. Put on a baking tray and bake in the oven for approx 30 minutes.
Meanwhile, heat the remaining oil in a pan and cook the leeks for 10 minutes, adding the garlic for the last minute. Make the sauce with the milk to pack instructions. If making your own white sauce melt a large knob of butter in a saucepan on a lowish heat, add approx 1 tbsp plain flour until smooth and then gradually add milk and keep stirring until the right consistency.
Pour the sauce into the pan with the leeks, bring to the boil and cook for 2 minutes before adding in the peas, spinach, parsley and fish pie mix. Pour the mixture into an ovenproof dish and sprinkle over the cheese. Put under a medium grill for 10-15 minutes until golden and bubbling and the fish is cooked through. Serve with the sweet potato wedges.
Recipe by Sainsburys