Potato and fish bake

Recipe from: 1/12/1989 12:00:00 AM
Ingredients 10
Servings 8
Time

Ingredients

  • 8
    potatoes
  • 60
    g
    butter
  • 25
    ml
    oil
  • 450
    g
    hake fillets
  • salt
  • pepper
  • 410
    g
    pilchards in tomato sauce
  • 2
    tomatoes, skin removed and sliced
  • 150
    g
    mushrooms
  • parsley
 

Method

 
Dice the potatoes and boil in salted water until just cooked but still firm. Drain. Melt the butter and add the oil. Pour over the drained potatoes. Clean the hake fillets, season with salt and pepper and simmer. Remove the skin and bones, flake the fish slightly and place in a greased ovenproof dish. Add the pilchards and tomato sauce and mix lightly. Arrange the tomato slices and mushrooms on top of the fish and season with salt and pepper, and a little parsley. Arrange the diced potato on top and bake for 40 to 50 minutes in an oven preheated to 180 ºC (375 ºF) until the potato crust is golden brown and crisp.
 

Read more on: starch  |  bake
 

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