1. Preheat the oven to 190ºC, gas mark 5. Chop the potatoes into small chunks and add to a large saucepan of boiling water. Return to the boil and cook for 5-7 minutes until just tender. Drain.
2. Pat the Fish (cod) dry with kitchen paper. Cut the cod into chunky pieces and season lightly. Melt half the butter in a large frying pan and fry the cod in 2 batches, until opaque. Transfer to a plate pouring away any excess liquid.
3. Melt the remaining butter in the pan and fry the onions for 3-4 minutes or until softened. Stir in the parsley and remove from the heat.
4. Tip the cheese sauce into a saucepan and stir in the cream. Gently heat the sauce through. Arrange half the potato chunks in the base of a large, shallow ovenproof dish with a 3.5-4-litre capacity. Arrange the cod over the top, making sure all the ingredients are evenly distributed. Pour half the cheese sauce over and scatter with the onions. Arrange the remaining potatoes over the top in an even layer, and spoon over the remaining sauce. Sprinkle with the cheese.
5. Bake in the centre of the oven for about 45 minutes or until the surface of the pie is golden. Leave to stand for 10-15 minutes before serving.
You can also add prawns or other seafood to this. Alternatively mash the potatoes and place on top of the fish with a little grated cheese.
Coley is much cheaper than cod - so a cheap, economic, healthy dish for all the family to enjoy
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
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