Serves 4-6
This one-dish meal is comfort food at its best. Combining a winning combo of fresh fish, smooth lemon sauce, parsley springs and a generous golden layer of kumara & potato mash, this dish is will be a crowed favourite. A Sunday lunch that can be prepared ahead of time.
Ingredients
- Approx 500g fresh fish fillets, cut into 5cm pieces
- 3 eggs, hard-boiled and quartered
- 2 tbsp fresh Italian parsley, chopped
- 2 medium golden kumara, mashed
- 2 medium floury potatoes, mashed
- 1/2 cup of Umami Larder Hazelnut Savoury Dukkah
Lemon Sauce:
- 80 gm butter
- 1/2 cup plain flour
- 3 cups milk
- Juice of two small lemons
- Zest of one small lemon
- Salt to season
Method
Lemon Sauce
In a saucepan, melt 80g butter. Add ½ cup plain flour and stir over heat for 1 minute. Gradually whisk in 3 cups of warm milk (heat on stove or in the microwave for 2-3 minutes) stirring continuously until the sauce thickens and looks velvety smooth. Add the zest of 1 small lemon and juice of 2 small lemons, stir and blend into sauce. Season well with flaky salt.
Kumara and Potato Mash
Peel and cut the potatoes and kumara and place in a large pot of cold water. Bring to the boil and turn down to a simmer until cooked. Strain and return to the pot where they will steam and dry out ready to be mashed.
Assembly
To the pot of kumara & potatoes, add a dollop of butter and a splash of milk. Mash well and season to your liking.
Pour ½ the sauce into a baking dish. Cover with the fish pieces and hard-boiled eggs. Sprinkle over the chopped parsley then pour over the remaining lemon sauce.
Cover the fish with the mash, bake 220C for 25-30 minutes, or until topping is golden and sauce is bubbling up the sides of the dish.
Take out of the oven and generously sprinkle with the Umami Larder Hazelnut Savoury Dukkah for texture, crunch and a flavour booster.
Serve with slow-roasted tomato halves and a green salad medley - we love a combination of rocket, mizuna and pea shoots.
