Ingredients

Method

• Olive oil, for greasing
• 250 g frozen smoked haddock fillets
• 2 large (500 g) baking potatoes
• sea salt and freshly ground black pepper
For serving
• creamed spinach
• parsley, torn

Method

Ingredients

Preheat the oven to 200°C. Oil a cast-iron or metal baking pan very well, then line with baking paper.
Add the frozen smoked haddock fillets, skin side down.

Slice the potatoes very thinly, preferably using a mandolin.
Moisten the potatoes with olive oil and season lightly. Arrange on top of the fish.

Bake for 50 minutes or until the potatoes are very tender and nicely browned on top.
Serve with steamed veggies with ricotta and lemon dressing and a scattering of fresh parsley, if using.