I think most of my favourite dishes in the World have cheese and tomatoes in them; pizza, lasagne, spaghetti bolognaise. This dish may now also be added to that list, as nothing beats a deep and rich sauce, roasted fresh vegetables, succulent white fish and then crunchy cheese topped potatoes; for me it is ultimate pleasure. It is also a way to bring what is quite a summary fish stew into your winter recipe book, by topping it with potatoes and cheese. If you were thinking of making a fish pie then give this one a try, trust me you won’t be disappointed, and it is a great way of getting those much needed vegetables into your diet.
- 1 courgette – roughly chopped
- 1 large red onion – roughly chopped into chunky pieces
- 3 cloves smoked garlic
- 1 tbsp olive oil
- 230g white fish – chopped into chunks
- 1 400g tin chopped tomatoes
- 1 tbsp tomato puree
- ½ tbsp. lemon juice
- 1 tsp balsamic vinegar
- ½ tin tuna
- Salt and pepper
- 4 large potatoes – peeled and sliced
- Grated cheese
Heat the oven to 190’C
Coat the courgette, onion and garlic cloves in the olive oil and bake for 20-25 minutes
Remove the garlic and squeeze out the middle from the skin and roughly chop. Add this back to the roasting pan, along with the fish, tomatoes, puree, lemon juice, vinegar and tuna; giving it all a good stir.
Return to the oven and bake for a further 15-20 minutes until the fish is cooked
Meanwhile boil the potatoes in salty water for 12-15 minutes until just soft with a slight firmness to them still.
Either portion the fish out into 4 individual dished of leave in the baking dish and divide out the potato mixture on top.
Top with grated cheese and then put back for 35 minutes until the potato is golden and crispy. Serve hot with fresh seasonal vegetables.