Creamy fish bake

A summery version of the classic fish pie, this family favourite will be on the table in under an hour.

Serves: 4

Preparation time:  20 minutes

Cooking time:  30 minutes

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You will need

  • 800g sweet potatoes, cut into wedges
  • 2 tablespoons olive oil by Sainsbury's
  • 1 teaspoon herbes de Provence
  • 300g leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 25g pack white sauce mix by Sainsbury's
  • 300ml British semi skimmed milk by Sainsbury's
  • 300g frozen British garden peas by Sainsbury's
  • 100g young leaf spinach
  • ½ x 28g pack fresh parsley, chopped
  • 320g fish pie mix by Sainsbury's
  • 40g mature Cheddar cheese, grated
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Recipe Information

Step by step guide to making Creamy fish bake

  1. Preheat the oven to 200°C, 180°C fan, gas mark 6 and the grill to medium-high.
  2. Toss the sweet potatoes with 1 tablespoon of the olive oil and the herbes de Provence. Put on a baking tray and bake in the oven for 30 minutes.
  3. Meanwhile, heat the remaining oil in a pan and cook the leeks for 10 minutes, adding the garlic for the last minute.
  4. Make the sauce with the milk to pack instructions. Pour into the pan with the leeks, bring to the boil and cook for 2 minutes before adding in the peas, spinach, parsley and fish pie mix.
  5. Pour this mixture into a 1.5-litre ovenproof dish and sprinkle over the cheese.
  6. Put under the grill for 10-15 minutes until golden and bubbling and the fish is cooked through. Serve with the sweet potato wedges.

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Nutritional information for Creamy fish bake

Nutritional information for Creamy fish bake

Nutrition type per serving
Calories 536 kcal
Total Fat 19.1g
Saturated Fat 5.9g
Salt 2.17g
Sugar 18.5g

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