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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very versatile recipe. Spinach, peas or other veggies may be added, and alternative spices, like thyme or tarragon may be used. Ingredients:
2 lbs cod or 2 lbs haddock fillets |
2 cups milk |
salt and black pepper, to taste |
2 tomatoes, sliced |
3 hard-boiled eggs, shelled |
2 ounces butter, i |
2 ounces all-purpose flour |
2 tablespoons chopped parsley |
1 teaspoon chopped capers |
1 lb cooked and seasoned mashed potatoes (leftovers work best) |
Directions:
1. Set oven to 375°F.
2. Cook the fish in the milk m a saucepan, seasoning to taste.
3. Reserve the milk and flake the fish.
4. Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it.
5. Place a single layer of tomato slices on top of fish.
6. Slice the hard-boiled eggs and lay on top of the tomatoes. Melt the butter and stir in the flour then add the reserved milk and cook, stirring, until thickened.
7. Stir in the parsley and capers and season to taste.
8. Pour this sauce over the fish, tomatoes and eggs.
9. Cover with mashed potato, roughing It up lightly with a fork and topping with a little butter.
10. Bake for 30 minutes or until the potato is lightly browned.
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