This recipe couldn’t be easier. It’s super tasty and nourishing – perfect for family meals or a bit of easy entertaining. You can make it ahead if you like too – just to make things even easier. Keep reading to find out how…
Prepare: 10 minutes
Cook: 20 minutes
500ml whole milk
2 fresh bay leaves
1 small onion, finely chopped
3-4 anchovies in olive oil, drained and chopped
4 tbsp cornflour
4 tbsp dry white wine
750g mixed fish fillet (haddock, cod, salmon), skinned, in large chunks
150-250g raw, peeled king prawns
2 tbsp flat-leaf parsley, chopped
75g fresh breadcrumbs
25g Parmesan, finely grated
- Preheat the grill to medium. Pour the milk into a large, shallow, ovenproof and flameproof casserole dish (or use a saucepan and transfer to an ovenproof dish later). Add the bay leaves, onion and anchovies and bring to a gentle simmer for 5 minutes or until the onion is tender.
- Mix the cornflour with 4 tbsp cold water to make a paste. Stir into the milk and simmer for 2-3 minutes, until thickened slightly.
- Stir in the white wine and then the fish. Season and cook for 2-3 minutes. Stir in the prawns and cook for a further 3-5 minutes or until the prawns are pink. Remove the bay leaves, then add the parsley.
- If needed, transfer the mixture into a 2 litre ovenproof dish. Mix the breadcrumbs and cheese together, then scatter over the top of the fish. Grill for 5 minutes or until golden and bubbling. Serve immediately. Great with steamed green beans.
Top tips: if you’re a fan of peas, add a few handfuls of frozen or fresh peas to the mixture at the same time as the fish. And if you want to make this ahead, just make the fish layer, then cool, cover and chill for up to 24 hours, then when ready to eat, reheat gently and add the crumbs at the last minute and continue as above.