450 Grams Fresh Firm White Fish
450 Grams Fresh Smoked Cod
600 Grams Potatoes, sliced into thick rings and par boiled
2 Baby Fennel washed, sliced and some leaves chopped
2 Small Zucchini, sliced into rings
6 Green Onions, thinly sliced
3 TBS Chopped fresh Dill
( Tarragon can be used also if desired for veggie fry )
Salt and Pepper to taste
For the sauce
600 mls Whole Milk
50 Grams Butter
1/3 Cup Plain flour
Grated zest of ½ a lemon
Salt and Pepper to taste
Paprika to garnish
  • Preheat oven to 180C or 160C if fan forced. Grease a large ceramic baking dish with oil
  • Fry the fennel with the zucchini until softened then add the dill, onions, fennel leaves salt and pepper ( tarragon if using ) in olive oil for 2 – 3 minutes.
  • Arrange fish on 2 plates and cover with glad wrap and drizzle with olive oil then microwave on high for approximately 4 minutes until cooked just. Cool then flake into large chunks.
  • Melt the butter in a pot on medium heat then add the flour and stir until lightly golden. Add the milk and the lemon zest whisking until sauce has thickened, season with a small amount of salt and pepper.
  • Combine the veggies, fish and sauce in a large ceramic baking dish, top with the potato rings, melt some butter and brush over the tops of the potato and then sprinkle with the paprika and bake for 40 minutes until golden. 
You can add some cheese to the top of the potatoes in the last 15 minutes of baking if desired.
Serve with a side of vegetables.

New York

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