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
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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
0.41 g
1.31 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 norbixin)
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 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!
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
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