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 golden, and your potatoes get a little crisp. Yum!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4 g||12.8 g|
|Protein||8.9 g||28.9 g|
|Salt||0.41 g||1.31 g|
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.
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
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
Chop the lemon[s] into wedges
Chop the chives finely
Chop the smoked basa into rough bite-sized pieces
Add the chopped chives, the juice of 1  lemon wedge[s] and a pinch of salt and pepper to the béchamel sauce
Give everything a good mix up
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!
Add the smoked basa pieces to an oven-proof dish
Pour the béchamel sauce over the smoked basa
Top with the drained 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!
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 trimmed green 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
Serve the smoky fish & potato bake with the green veg and a lemon wedge to the side