Ingredients
- 250g chats (small coliban) potatoes, scrubbed, thinly sliced crossways
- Salt & freshly ground black pepper
- 1 x 400g pkt frozen smoked cod fish steaks
- 145ml milk
- 125ml (1/2 cup) thickened cream
- 2 teaspoons butter
- 230g (1 1/2 cup) frozen baby peas, thawed
Method
- Step 1Preheat oven to 230°C. Place a layer of potatoes in a rectangular 17 x 23cm (base measurement) ovenproof baking dish. Season with salt and pepper. Top with smoked cod steaks. Combine 125ml (1/2 cup) of the milk and 60ml (1/4 cup) of the cream in a jug and pour over the fish. Dot with butter. Bake in preheated oven, uncovered, for 20 minutes or until potato is tender when pierced with a fork.
- Step 2Meanwhile, place peas in a medium saucepan with remaining milk and cream. Bring to the boil over high heat and cook, stirring occasionally, for 2-3 minutes or until peas are bright green and tender. Place pea mixture in the bowl of a food processor or blender and process until smooth. Taste and season with salt and pepper.
- Step 3To serve, use an egg lift to divide the smoked cod bake among plates. Spoon over the pea puree. Sprinkle with freshly ground black pepper.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1373 kj
Energy
17g
Fat Total
10g
Saturated Fat
4g
Fibre
27g
Protein
102mg
Cholesterol
590.87mg
Sodium
6g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Microwave tip: Place the peas, remaining milk and cream in a medium microwave-safe bowl. Cover with a lid or plastic wrap and cook on High/800watts/100% for 1-2 minutes until the peas are just tender.
- Author: Jane Charlton
- Image credit: Con Poulos
- Publication: Australian Good Taste
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