Fish and Potato Bake
Layers of fish and sliced potatoes baked together in a simple milk sauce, a filling one-dish family meal.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •casserole dish
- •oven
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 15 g
- carbs
- 32 g
- protein
- 24 g
- calories
- 360
Instructions
- 1
Preheat oven to 190°C and butter a casserole dish.
- 2
Layer half the potatoes on the bottom, followed by onion and the fish fillets.
- 3
Season with salt and pepper, then top with the remaining potatoes.
- 4
Pour milk evenly over the layers and dot with butter.
- 5
Cover with foil and bake 30 minutes, then uncover and bake 15 more minutes until potatoes are tender.
- 6
Sprinkle cheese over top for the last 10 minutes if using, until golden.
Chef's tips
Slice the potatoes evenly and thinly so they cook through at the same rate as the fish.
Ingredient substitutions
- Fresh milk → powdered milk reconstituted with water
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat covered in the oven at 160°C until warmed through.
Common mistakes to avoid
- •Slicing potatoes too thick, leaving them undercooked
- •Skipping the foil cover, drying out the top before potatoes cook
Serving suggestions
Cooked Fish and Potato Bake?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
