Serves 4-6

Ingredients

1 large onion, peeled and chopped

800g mixture of skinless fish fillets, e.g. salmon, cod, hake, haddock

150ml white wine

Juice of ½ lemon

50g butter, diced

½ tbsp olive oil

Salt and freshly ground black pepper

150g mushrooms, sliced

225ml low-fat milk

1 heaped tbsp Dijon mustard

4 tbsp finely chopped mixed herbs

1 Kg boiled potatoes mashed with low-fat milk

Methods

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
  2. Place the onion in the bottom of a large saucepan and lay the fish on top in an even layer. Add the white wine and lemon juice and scatter over the diced butter. Season with salt and pepper, cover with a lid and simmer on a low heat for 15-20 minutes or until the fish is cooked.
  3. Meanwhile, heat the oil in a small frying pan and sauté the mushrooms on a gentle heat for 5-6 minutes or until softened then season with salt and pepper.
  4. Once the fish is cooked, transfer the fillets using a slotted spoon into a large oven-proof dish. Leave the onions and cooking liquid behind in the pan.
  5. Add the milk to the onions and continue to simmer uncovered for 10-15 minutes or until the sauce has thickened. Stir in the mustard, herbs and sautéed mushrooms.
  6. Pour the sauce over the fish in the dish and spoon over the mashed potato, spreading it out evenly with the back of a spoon.
  7. Bake in the oven for about 30 minutes or until golden on top. Serve with green vegetables such as peas or broccoli.