Recipe
Cod & Prawn Bake
A creamy cod and prawn bake with sweetcorn, parsley and a crisp cheesy potato topping.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the oven to 200°C (180°C fan). Lightly butter a medium baking dish.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk to make a smooth sauce, then simmer for 2–3 minutes until lightly thickened.
Take the pan off the heat. Stir in the cod, prawns, sweetcorn, parsley and half the cheddar, then season well with salt and black pepper.
Spoon the seafood mixture into the baking dish. Arrange the sliced potatoes over the top, overlapping slightly, then scatter over the remaining cheddar.
Bake for 30–35 minutes, until the sauce is bubbling, the fish is cooked through and the potatoes are tender and golden. Rest for 5 minutes before serving.
Notes
Slice the potatoes as thinly as you can so they soften in the oven; parboil them for 5 minutes first if they are thicker than 3 mm.
Add the prawns to the sauce off the heat so they stay juicy while the bake finishes in the oven.
About this recipe
This cosy cod and prawn bake layers flaky fish and juicy prawns in a simple parsley-flecked white sauce, then finishes everything with thin potatoes and cheddar.
It is a practical oven dinner for three: make the sauce on the hob, tuck in the seafood, then bake until the potatoes are tender, golden and bubbling at the edges.
