"Comforting fish bake, coming up! You'll smother smoky fish in a silky chive and lemon sauce and top it with potato. Stick it in the oven until bubbling and golden, and your potatoes get a little crisp. Yum!"
Prep Time
35 min
Cuisine
British
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
2 x 100g smoked basa fillets<span class="strong">†</span>
1 white potato
160g blanched peas
Typical Values
per 100g
per serving
Energy
425 kJ 100 kcal
1369 kJ 323 kcal
Fat of which saturates
1.1 g 0.4 g
3.6 g 1.2 g
Carbohydrate of which sugars
15.4 g 3.4 g
49.5 g 11 g
Fibre
4 g
12.8 g
Protein
8.9 g
28.9 g
Salt
0.47 g
1.51 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
5g chives
chives (100%)
80g trimmed fine green beans
trimmed fine green beans
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 white potato
potato
160g blanched peas
Peas
Allergens
Allergens highlighted by † (fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the potatoes (skins on) into rough, bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt and cook for 10 min
Once done, drain and return to the pot
2
Meanwhile, melt 20g [40g]butter in a separate pot over a medium heat
Once melted, add 20g [40g]flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk 230ml [460ml]milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce
3
Chop the lemon[s] into wedges
Chop the chives finely
Chop the smoked basa into rough bite-sized pieces
4
Add the chopped chives, the juice of 1 [2]lemon wedge[s] and a pinch of salt and pepper to the béchamel sauce
Give everything a good mix up
5
Add 1 tbsp [2 tbsp]vegetable oil and a pinch of salt to the drained potatoes and give everything a good mix up
Tip: Don't worry if the potatoes break up a bit!
6
Add the smoked basa pieces to an oven-proof dish
Pour the béchamel sauce over the smoked basa
Top with the potatoes (reserve the pot) and put the dish in the oven for 15-20 min or until golden and bubbling
Use this time to clear up, set the table, have a cup of tea or simply chill!
7
Once the bake is done, reboil a kettle
Remove the dish from the oven and leave to stand for 5-6 mins – this is your smoky fish & potato bake
Meanwhile, add the trimmedgreen beans and peas to the reserved pot with a pinch of salt
Cover with boiled water, bring to the boil over a high heat and cook for 5 min or until they're tender
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
