£29.00
Non-Stick Saucepan with lid (16cm)
Cooking is a joy with this 16cm Non Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Leek and potato fish pie
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Nutritional Info
Calories per serving
297KCal
Ingredients
- 600ml semi-skimmed milk
- 1 tsp vegetable stock powder
- 2 large baking potatoes, sliced
- 2 leeks, sliced
- 450g thick cod fillet
- 1 tbsp cornflour
- 50g Rosemary Conley low-fat Mature Cheese
- salt and freshly ground black pepper
Cooking Instructions
- Preheat the oven to 200C, 400F, Gas Mark 6.
- Heat the milk in a saucepan, add the stock powder and potatoes and cook until soft but the slices are still intact.
- Place the leek slices in the bottom of an ovenproof dish, covering the base.
- Cut the cod into 4 equal-sized pieces and arrange on top of the leeks, seasoning with salt and black pepper.
- Drain the potatoes, reserving the milk, then arrange the potato slices on top of the fish.
- Return the reserved milk to the saucepan and reheat. Mix the cornflour with a little cold water, then whisk it into the hot milk to thicken. Pour the sauce over the potatoes and sprinkle over the cheese.
- Bake in the oven for 10-15 minutes and serve hot with with steamed vegetables.
Tips
Choose a thick piece of cod fillet so that the fish holds together during cooking.
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