Potato and fish bake

Name: Potato and fish bake
Yield: 8 servings
Cuisine: Bake
Ingredients: 8.00 potatoes; 60.00 g butter; 25.00 ml oil; 450.00 g hake fillets; salt; freshly ground black pepper; 410.00 g pilchards in tomato sauce; 2.00 tomatoes peeled, sliced; 150.00 g mushrooms; fresh parsley

8 servings

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Starch

By Food24 November 03 2009

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Ingredients (10)

8.00	potatoes
60.00 g	butter
25.00 ml	oil
450.00 g	hake fillets
	salt
	freshly ground black pepper
410.00 g	pilchards in tomato sauce
2.00	tomatoes — peeled, sliced
150.00 g	mushrooms
	fresh parsley

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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.