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Bacon topped creamy fish bake


Yowie
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Ingredients

4 medium sized potatoes, sliced about 2cm thick

1 tbs olive oil

25 g butter

250ml thickened cream

1 tbs wholegrain mustard

1 clove garlic, crushed (optional)

2 shallots, thinly sliced

2 tbs lemon juice

3 middle rashers bacon, trimmed, finely chopped

1 lemon, thinly sliced (optional - used as a garnish)

veges (your choice)

1 serve of fish fillets per person (smaller snapper, bream, john dory, tailor) bones removed, skin remaining

 

Serves 4, or reduce potatoes to 2 for 2 person serve.

 

Preheat oven to 200 degrees. Lightly grease or spray a baking dish, add potato slices, swipe potatoes through oil then turn upside down (will be coated with oil both sides), add salt and pepper if required. Into the oven for about 40 minutes, turn halfway through cooking. Should have a slight crispy coating by that time.

While that is cooking, add the butter to a large baking dish or frypan (either of which can be placed into the oven) over medium heat. Melt butter, then whisk in cream, garlic, mustard, stir for about 2 minutes. Remove from heat and add shallots and lemon juice, stir, add fish fillets to the pan, skin side down and cover the fish with the sauce. By this time, the potatoes will have been turned and are nearing the cooked stage.

The fish will be cooked in around 10 minutes, and the sauce will be thicker. Thick fish fillets will take a little longer to cook, so the thinner fillets will be better.

While the fish is cooking, add the chopped bacon to a non-stick fry pan over medium heat (no oil added). Stir bacon and cook for around 5 minutes until slightly crispy. Veges need to be cooked during this time.

Serve the potatoes on one side of a plate, fillets on the other side, then spoon the sauce other both. Top the fish with the bacon and add veges. Add the optional lemon slices if required.

 

not as complicated as it sounds.

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