- Approximately 150g skinless snapper fillet (or any other fish you like), cut into medium-sized chunks and marinated in:
- liberal pinches of salt and pepper
- a squeeze of lemon juice (do not allow to leave for more than 1 hour because the lemon juice will toughen and "cook" the fish)
- 2 large potatoes (floury kind), boiled till soft, then peeled and mashed roughly with a pinch of salt, pepper, paprika (optional), a generous knob of butter, and a drizzle of olive oil
- I used a fork and it was done very quickly, no need to mash till very fine as you will be mashing again later on
- 1/4 wedge of yellow onion, chopped finely
- 1 baby carrot, chopped into small chunks
- 1 handful of frozen peas, rinsed and drained
- a knob of butter
- 1 tbsp freshly parsley, chopped finely (leave a small pinch aside for garnishing)
1. In a skillet, heat a knob of butter and add in the chopped onions and carrots. Cook over a low flame until the onions have softened. Do not allow the ingredients (or the butter) to burn. Add in the marinated fish chunks. As the fish cooks, flake some of it with your spatula. The others, leave as chunks. This will give some texture to the potatoes later on.
2. Add the fish mixture into the mashed potatoes, sprinkle the parsley and mix gently to combine. Taste test. Need more salt? Pepper? Add now. Transfer to an ovenproof casserole dish. It should look something like that:
3. Dot with butter and top with shredded cheese (firmly packed).
4. Bake for about 20 mins in a preheated oven, at 170C. The sides should bubble and the cheese should be lightly golden.
5. Leave to cool for about 10mins before serving because it will be VERY hot. Serve with a side dish of salad veggies