Cheesy Fish Bake

I received some lovely Young's Seafood products in my latest Fish is the Dish package including a few of the new products from Jamie Oliver range (my kids loved the fish fingers), haddock fillets, fishcakes of varying sorts and also three packs of the Easy Cook frozen diced fish - Salmon, white fish and smoked fish (£2.99 each). Its these last three products I used to create a cheesy fish bake.

Instead of doing the typical fish pie I decided to create a fish bake, with a cheesy sauce and crumble topping. I flavoured the cheese sauce with some thyme, onions and bay and the diced fish can be used straight from the freezer, which is ideal if you are one of those people who always forget to take things out to defrost. I served it with some peas, but if you wanted to make it more substantial some garlic bread would go nicely with it too.

Cheesy Fish Bake

Ingredients: to serve 4

3 x packets of Young's seafood frozen diced fish

1 onion, chopped

2 Bay Leaves

55g Butter

50g Flour

600ml Milk

200g Cheddar, grated

175g Plain Flour
75g Butter, diced

50g Parmesan, grated
1 TSP of dried Thyme

Seasoning

Method:

Step 1: Preheat the oven to 190c. 

Step 2: Fry the onion and Bay leaves in the butter until soft.

Step 3: Stir the flour into the buttery onions - cook for a few minutes before adding the milk gradually - use a whisk to prevent lumps forming. Bring to the boil then take it off the heat and add the grated cheese and frozen fish, season well (discard the bay leaves). Pour into an ovenproof dish

Step 4: Rub together the flour and butter until crumbs form then stir in the cheese, thyme and seasoning. Sprinkle over the fish.

Step 5: Bake for about 25-30 minutes - cover the top with foil if starting to brown too much.