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
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.