Chowder-Style Potato Bake with Smoked Haddock
This is a fabulously tasty and easy fish dish using our Vegetable Chowder Cup soup for a boost of flavour. Great for a week-night supper or an easy lunch for two. Serve with a side salad or your favourite veg.
Preheat the oven to 180°C/160C fan/gas 4.
Arrange a layer of sliced potatoes over the base of a lightly greased and seasoned large baking dish, follow with a layer of sliced onions and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other. Dot over the butter.
Prepare the cup soup using 150ml of boiling water. Pour over the potatoes and cover with foil. Bake at the top of the oven for 45-50 minutes until tender.
Rub the fish fillets with a little olive oil and season with salt and pepper.
Remove the dish from the oven and remove the foil. Carefully sit the fish on top of the potatoes and turn the oven temperature up to 220c/200c fan. Return to the oven and cook for 12-15 minutes or until the fish is cooked through depending on the thickness of your fillets.
Scatter the fish with parsley and serve with potatoes and a side of salad or seasonal vegetables.
- 2 tsp olive oil
- 2 smoked Haddock fillets, skinless
- 450g Desirée potatoes, thinly sliced
- 1 onion, halved, thinly sliced
- 1 x sachet Ainsley Harriott Vegetable Chowder Cup Soup
- 1 tbsp unsalted butter
- sea salt & freshly ground black pepper
- chopped fresh parsley, to serve