INGREDIENTSNutrition

SERVINGS 4UNITS US

 750g potatoes
 2tablespoons butter
 2tablespoons sour cream
 1 ⁄4cup milk

 salt and pepper

 2tablespoons butter (extra)
 1small onion, finely chopped
 2tablespoons flour
 1 ⁄2cup milk (extra)

 1 ⁄2cup white wine

 400g cooked flaked fish

 1(310 g) canwhole corn kernels, drained
 1 ⁄2cup frozen peas, defrosted,drained

 2tablespoons capers
 1tablespoon lemon juice
 1 ⁄2teaspoon dried dill

 1tablespoon chopped fresh parsley

 salt and pepper
 2hard-boiled eggs, quartered
 1cup grated tasty cheese

DIRECTIONS

1. Preheat your oven to 190c.

2. Cut up the potatoes, and boil in lightly salted water until tender; drain,
add the butter, sour cream and milk, mash until smooth, seasoning with
salt and pepper.

3. Meanwhile, melt the extra butter in a saucepan, and saute the chopped
onion until soft-about 5 minutes.

4. Add the flour and cook over low heat about 2 minutes before adding the
extra milk and wine.

5. Bring to the boil and stir until thickened.

 6. remove from the heat and add the fish, corn, peas, capers, lemon juice,
dill, parsley and salt and pepper.

7. Mix well, then fold the egg quarters through very gently.

8. Pour into a large casserole dish, top with the mashed potatoes, then
sprinkle over the grated cheese.

9. Bake in the oven for about 30 minutes or until the filling is bubbling, and
the top golden brown.
Cod and pea bites

Ingredients
 4 large potatoes, peeled and cut into chunks

 350g (12oz) cod or haddock fillet

 100g (4oz) frozen peas

 30ml (2tbsp) flour

 1 large egg, beaten

 100g (4oz) fresh white breadcrumbs

 Oil for shallow frying

 Herb-flavoured mayonnaise and lemon wedges to serve

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Method
1. Cook the potatoes in a large pan of boiling, lightly salted water until tender.
Drain and mash. Meanwhile, poach the fish in a pan of water for 10-12 mins
until just cooked. Remove the fish with a slotted spoon and flake it, discarding
any skin and bones.
2. Pour boiling water over the frozen peas then drain. Mix together the mashed
potato, flaked fish and peas and season lightly. Shape into approx 16 small
balls.
3. Roll each ball in a little flour, then beaten egg. Finally roll in the breadcrumbs
to coat completely. Place on a plate and cover and chill in the fridge for at
least 30 mins.
4. Shallow-fry the fish bites in batches in hot oil for 3-4 mins until crisp and
golden brown. Remove with a slotted spoon and drain well on kitchen paper.
Serve with the herb-flavoured mayonnaise as a dip and lemon wedges.
Photography: Clive Streeter

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and
parsley. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour
the marinade over the fish.