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Fish, potato and tomato bake

Recipe from: 9/22/1993 12:00:00 AM
Ingredients 12
Servings 5


  • 800
    firm fresh yellowtail fillets
  • 1
    large onion, peeled and sliced
  • parsley stalks or thyme sprigs
  • 500
    milk or milk and water mixed
  • 30
  • 30
  • salt and milled black pepper
  • grated nutmeg
  • 50
    mature Cheddar, grated, (optional)
  • 15
    finely chopped parsley
  • 1
    potatoes, boiled in their skins, peeled and mashed with a little salt and milk
  • 2
    large tomatoes, sliced


Place fish in a roasting pan, scatter onion slices and herbs over and pour in milk. Cover with a piece of butter paper or buttered waxed paper and poach in oven at 180 ºC for about 20 minutes, or until fish is just cooked. Leave to cool, then pour off liquid into a measuring jug. You will need 300-400 ml (1 1/5 - 1 4/5) cups). Remove skin and any bones from fish. Reserve onions and discard herbs. Melt butter in a saucepan, stir in flour to form a paste and cook for a few minutes. Add flavoured milk and stir or whisk constantly until mixture boils, to make a smooth sauce. Season with salt, plenty of black pepper and a grating of nutmeg and stir in half of Cheddar (if using) and parsley. Lightly grease a 1,5 litre (6 cup) ovenproof dish (oval, rectangular or a deep soufflé dish). Place half the mashed potato in base, then layer tomato slices (reserving 5 slices for decoration), onions, fish and sauce on top. Cover with remaining mashed potato. Fork potato roughly. Sprinkle with remaining cheese (if using) and decorate with reserved tomato slices. Bake at 180 ºC for 40 to 50 minutes, or until golden and bubbling. TOTAL KILOJOULE COUNT: 11 380 kJ (2 720 Cal). A portion: 2 275 kJ (545 Cal).

Read more on: poach  |  bake


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