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Crisp asparagus with healthy creme fraiche mayonnaise

10 minutes

Smoked haddock and potato bake

Serves 2

Difficulty Easy

Prep Time 15 minutes

Ingredients

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

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.

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Smoked haddock and potato bake

Smoked haddock and potato bake

Ingredients

Method