Fish and dill potato bake
Prep Time
Price Per Serving
Cooking Mode
4 yellow-fleshed potatoes, peeled
45 mL (3 tbsp.) tbsp. butter
3 garlic, finely chopped
45 mL (3 tbsp.) tbsp. flour
500 mL (2 cup) cup milk
45 mL (3 tbsp.) tbsp. fresh dill, chopped
To taste salt and pepper, To taste
45 mL (3 tbsp.) tbsp. cornstarch
400 g (14.3 oz) oz pangasius, thawed and blotted dry
4 yellow-fleshed potatoes, peeled
45 mL (3 tbsp.) tbsp. butter
3 garlic, finely chopped
45 mL (3 tbsp.) tbsp. flour
500 mL (2 cup) cup milk
45 mL (3 tbsp.) tbsp. fresh dill, chopped
To taste salt and pepper, To taste
45 mL (3 tbsp.) tbsp. cornstarch
400 g (14.3 oz) oz pangasius, thawed and blotted dry
Directions
1Preheat oven to 220°C (425°F).
2Cut potatoes in 0.5 cm (1/4 in.) thick slices and boil in large saucepan for about 7 minutes, or until just tender but not fully cooked. Drain and reserve.
3Meanwhile, melt butter in a skillet over medium heat. Cook garlic 1 minute. Sprinkle with flour. Cook, stirring, for 2 minutes.
4Gradually whisk in milk until smooth. Continuing to whisk, bring sauce to a simmer. Reduce heat to low and simmer 3 to 4 minutes, until thickened. Stir in dill, salt, and pepper. Set aside.
5Dust pangasius fillets with cornstarch. Place in a 20 cm (8 in.) square ovenproof dish. Pour one third of reserved sauce onto fish. Arrange potato slices on top and spoon on remaining sauce. Bake until surface is golden and fish is cooked through, about 20 minutes.
6Chef’s secret:
7Replace pangasius by haddock, sole, or pollock.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note