Haddock, pea and potato casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220 degrees and boil a full kettle.

Step 2

Heat a knob of butter in the casserole dish.

Step 3

Chop potatoes with skin on in small rough pieces. Crush garlic cloves with a side of a knife and remove the peels. Chop haddock into bite sized chunks.

Step 4

Add 2tsp of flour to the butter and cook for 30 sec.

Step 5

Add potatoes, garlic, and 350ml of vegetable stock to the casserole. Give everything a stir and bring to a boil.

Step 6

Once boiling, put the dish in the preheated oven for 25-30 mins or until the potatoes are tender.

Step 7

Trim and slice the spring onion.

Step 8

Once potatoes are tender, take out dish from the oven, add blanched peas and haddock bites and stir everything together. Put back in oven, uncovered, and cook for further 4-5mins or until the fish is flaky.

Step 9

To serve, stir in crème fraiche, add salt and black pepper, top with spring onion.