We have Nigel Slater to thank (or blame) for this. I adapted it slightly from his Notes From The Larder. He says that fish pie can be topped with a pastry crust or mashed potatoes, or simply with sliced potatoes. I opted for the sliced potatoes.
2 or 3 waxy potatoes, depending on size (red, Yukon gold, etc.)
1 large onion
2 TBS olive oil
1 pound white fish (cod, haddock, etc.)
1/2 cup basil leaves ( I used about a tablespoon of pesto instead.)
1 cup heavy cream
1. Preheat the oven to 400.
2. Peel and slice the potatoes thinly. About 1/8 inch. Bring them to a boil in salted water, then let them cook gently for about 5 minutes. Drain and set aside. I let them dry a bit on paper towels.
3. Slice the onion thinly. Cook in the oil in an ovenproof pan for about 8 to 10 minutes. Season with a bit of salt and pepper. Cook slowly until it’s soft, but not browned. Turn off the heat.
4. If your pound of fish is in one piece, cut it into a couple of pieces. Salt and pepper both sides.
5. Place the fish on top of the onions in the oven proof pan. I used an All-Clad skillet.
6. Stir shredded basil leaves (or pesto) into the cream. Then pour the cream over the fish and onions.
7. Arrange the sliced potatoes on top of the fish, overlapping slightly. Season and dot with bits of butter.
8. Bake for 30 to 40 minutes until the potatoes are lightly browned.
This recipe might be a reaction to weeks of spiralizing vegetables. I really don’t care what made me decide to try this. It was delicious!