Grease a deep baking dish for the pie or four smaller ones for individual servings and pre-heat the oven to 190°C.
Heat the stove on medium and in a medium-sized saucepan, melt the 1 tablespoon of butter and olive oil together.
Fry the onions till translucent.
Add the garlic and bay leaves and fry for a few seconds. Don’t brown the garlic.
Remove onion/garlic mixture and set aside.
Add the 30 ml of flour to the pan and cook for 10 seconds, stirring.
Add the butter. Stir. Cook the flour and butter for a few minutes, turning the heat down.
Add the milk, gradually, stirring with a wooden spoon so that lumps do not form.
Use a whisk if necessary.
Season with salt, pepper and nutmeg.
Add the angel fish and cook for 3 – 4 minutes until the fish is done, but not dry.
Add the onion/garlic mixture and mix through. Remove the bay leaves if you wish.
Mix the mashed potato and sweet potato together, adjusting seasoning and adding a bit of butter if desired.
Arrange the asparagus on top.
Bake for 15 minutes. Serve warm.
Reprinted with permission of The Food and the Fabulous.
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