Fish pie.

Ingredients

1 large onion, chopped
6 small fillets of cod or any white fish
150ml of white wine or chicken stock
1 lemon, juice only
125g butter
salt and pepper
150g mushrooms, sliced
225ml double cream
1 heaped tablespoon of mustard
4 tablespoons of chopped mixed herbs
1kg mashed potatoes


Method

1.Preheat the oven to 180c/gas mark 4

2.Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Pour in the wine/stock and add the lemon juice and scatter with 100g of the butter and season with salt and pepper. Cover with a lid and simmer on a low heat for 15-20 minutes or until the fish is cooked.

3.In the meantime, melt the remaining butter in a frying pan and saute the mushrooms on a gentle heat for 5-6 minutes or until softened. Season well with salt and pepper.

4.Once cooked and using a slotted spoon, carefully transfer the fish from the saucepan (leaving the onions and cooking liquid in the pan) to a 22cm square ovenproof dish.

5.Add the cream to the onions and cooking liquid in the pan and continue to simmer, with the lid off, for 10-15 minutes. Stir in the mustard, herbs and mushrooms and check the seasoning.

6.Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading with the back of a spoon or fork. The fish pie can be prepared to this stage, left to cool and then placed in the fridge overnight until ready to bake.

7.Bake in the oven for about 30 minutes or until bubbling and golden on top.

This recipe feeds 4-5 people.