SMOKED HADDOCK BAKE with POTATOES AND PEAS

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 30mins

Ingredients

640g Scotty Brand Ayrshire new potatoes
240g Scotty Brand garden peas
4 fillets undyed smoked haddock
100ml milk
250g Creme Fraiche
6 spring onions
100g Scottish cheddar cheese, grated
Freshly ground black pepper

METHOD

  1. Preheat the oven to 180°C / 160°C fan oven / 350°F / gas mark 4.

  2. Place the fish in a single layer in an ovenproof dish.

  3. Mix together the milk, creme fraiche, chopped spring onions and season with freshly ground black pepper.

  4. Pour this over the fish and sprinkle the remaining cheese on top.

  5. Bake in the oven until the cheese has for 20 minutes until golden.

    For the Sauteed Potatoes & Peas

  6. Whilst the fish is cooking, wash the potatoes and cook them in salted boiling water for around 15 minutes until soft.

  7. Once the potatoes have cooled a little slice them into discs. (TIP: this is a great way to use up left over boiled potatoes).

  8. Heat some oil or butter in a heavy based frying pan and, in small batches, fry the potatoes for 2-3 minutes on each side until crisp and golden.

  9. When all the potatoes are done season generously with sea salt, and some fresh herbs.

  10. Keep warm until ready to serve.

  11. Heat the frozen peas as per instructions on the bag and serve with the fish bake and potatoes.

If you want to turn this into a quick and delicious fish pie, our Scotty Mash is just the ticket.  Heat it according to the instructions, add some chopped parsley and then the grated cheddar. Pop it on-top of the fish in the baking dish so that it’s an even thickness all over the top and bake as above.

BACK TO RECIPES

Skin-on Potato & Chorizo Hash
Scotty's Berry Pavlova

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