Simple Smoked Basa Florentine Bake
Our twist on fish pie is so simple to prepare. You'll cook smoked basa in a creamy mustard and spinach sauce, top with crushed potatoes and bake it until golden and bubbling.
- Prep
- 0 min
- Cook
- 45 min
- Serves
- 2
- Level
- Easy
From Gousto
Gather
Ingredients
From your cupboard
Make
Method
- 1.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Cut your waxy potatoes (skins on) into small bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a small pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender
- 2.
While the potatoes are cooking, reboil a kettle
Dissolve your soft cheese and vegetable stock mix in 70ml boiled water
Once dissolved, add your wholegrain mustard, 100ml milk and a generous grind of pepper – this is your creamy stock
- 3.
Add your spinach to a colander and pour boiled water over it until it starts to wilt
Rinse the wilted spinach under the cold tap until it's cool
- 4.
Once cool, squeeze the water out of the wilted spinach as much as you can and then chop it roughly
Chop your smoked basa fillets into bite-sized pieces
- 5.
Add the chopped basa, chopped spinach and creamy stock to an oven-proof dish and give everything a good mix up – this is your smoked basa mixture
- 6.
Once cooked, drain the potatoes and return them to the pot with a very generous drizzle of vegetable oil and a pinch of salt and crush them lightly with a fork
Tip: Don't press too hard, you only want to crush them!
- 7.
Top the smoked basa mixture with the crushed potatoes, spreading them out evenly
Put the dish in the oven for 25 min or until the potatoes are crispy and browned – this is your smoked basa florentine bake
- 8.
Leave the smoked basa florentine bake to cool for 5 min before serving (this helps the flavours to develop and makes it easier to serve!)
Enjoy!