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Creamy fish and pasta bake … Plus use those leftovers for fish cakes

SERVES 4 // HANDS-ON 20 min // HANDS-OFF 30 min

1 garlic clove, peeled and crushed
1 tbsp olive oil
2 cups cream
1 cup chicken stock
½ cup dry white wine
800g fish, cut into chunks
1 cup frozen peas
2 tsp thyme leaves
Zest of 1 lemon
2 tbsp Dijon mustard
Salt and pepper
500g macaroni or penne, cooked
1 cup grated cheddar
½ cup breadcrumbs
2 bay leaves

1. Preheat oven to 180°C.
2. Sauté garlic in oil for 1 minute. Watch it, as garlic burns quickly!
3. Add cream, stock and wine and simmer for 15 minutes.
4. Add fish, peas, thyme, lemon zest and mustard. Season.
5. Stir through pasta and cheese. Spoon into an ovenproof dish.
6. Cover with breadcrumbs and stick in bay leaves.
7. Bake for 30 minutes, until the top is brown and crispy and the fish is cooked.

SERVES 4  // HANDS-ON 20 min

2 cups leftover creamy fish and pasta bake
1 potato, parboiled, peeled and grated
2 tbsp chopped coriander
¼ red onion, peeled and chopped
Salt and pepper
¼ cup flour
1 egg, lightly beaten
1 cup breadcrumbs
Vegetable oil, to fry

1. Break up the leftover fish and pasta bake with a fork. Mix with the potato, coriander and onion. Adjust the seasoning to taste. Shape into 2 cm-thick fishcakes.
2. Dust the fishcakes with flour, dip in egg and breadcrumbs.
3. Heat oil in a pan and fry for 5 minutes on each side.
Cost per serving R2.50

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