Smoked Haddock with potatoes

Ingredients

• 450g/1lb potatoes, cooked until just tender then sliced
• ½ onion, sliced
• 75g/2¾oz frozen peas
• 2 tablespoons light crème fraîche
• 150ml/¼ pint vegetable stock
• grated rind and juice half a lemon
• 2 pieces smoked haddock fillet, approx 125g/4½oz each, skinned
• 2 tablespoons fresh parsley, chopped
• salt and freshly ground black pepper

Instructions

1. Preheat the oven 180C/350F/gas mark 4.
2. Layer the potatoes, onion and peas in a medium ovenproof dish.
3. Mix together the crème fraîche, stock and lemon, season well.
4. Place the fish ontop of the potato then pour over the stock mixture.
5. Cover with foil and cook for 20-25 minutes, until the fish is cooked through
6. Serve with extra vegetables or salad for a complete meal.