Smoked Fish & Potato Bake

I use frozen fish fillets normally as they are great value but I found some discounted smoked cod when I came up with the idea for this recipe & I'm a sucker for a yellow discount sticker! If you don't like smoked fish then feel free to use unsmoked. I have a mandolin for slicing the potatoes but you can use a sharp knife for the job if you don't have one. If you do happen to own one PLEASE use the finger guard!!! (Always thinking of your safety!)


Serves 2-easily doubled  Approx £1.35 per person

Prep time 15 mins   Cooking time 30 mins

Level 🍴🍴🍴



  • 2 smoked fish fillets
  • 50g unsalted butter
  • 85ml double cream
  • 1tsp dijon or french mustard (optional)
  • 4 spring onions, sliced
  • 4 blocks frozen spinach, defrosted & water squeezed out
  • 2 medium potatoes, sliced thinly
  • salt & pepper

Preheat the oven to 1190C/Fan 170/Gas 5

Place the butter in a saucepan over a medium heat. Once the butter has melted add the spring onions & cook until soft. Pour in the double cream, mustard if using & season with salt & pepper. Allow to cook for about 2 minutes & remove from the heat. Do not boil.

Lightly grease an ovenproof dish & place a layer of potato on the bottom.

Place the fish fillets on top of the potato & scatter the spinach evenly over the fish.

Pour the sauce carefully over the fish & spinach.

Cover with more potato slices, allowing them to overlap.

Dot the potato with a little butter & place in the oven for 30 minutes.

Serve immediately.

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