An easy-to-make variation on traditional jacket spuds topped with fish in a rich sauce.
400g pack Frozen Fish Pie Mix, defrosted
4 Baking Potatoes
100ml White Wine
100ml Double Cream
30g Salted Butter
100g Mature Cheddar Cheese, grated
20g Plain Flour
20ml Lemon Juice
8g Fresh Parsley, chopped
Salt and White Pepper
Pre-heat the oven to 200°C/Gas Mark 6.
Pat dry the fish.
Prick the potatoes with a fork and bake in the oven for 60 minutes.
Melt the butter in a large frying pan, add the fish and gently cook for a minute.
Blend in the flour, gently coating the fish and cook for another minute.
Add the wine, cream, lemon juice and parsley, then season with a little salt and pepper.
Increase the heat and cook the fish for a couple of minutes, gently stirring so as not to break up the fish.
Remove from the heat.
Cut open the jacket potatoes and divide the fish mixture between them.
Sprinkle over the grated cheese and grill for about 5 minutes until the cheese has melted.
Perfectly paired with green vegetables. Ensure fish jackets are thoroughly cooked.