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Prep Time
35 min
Cuisine
British
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!
Prep Time
35 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 | 0.41 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 [2] 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
Enjoy!