Baked fish and potato

This is a winner allround! Fantastically delicious! Thumbs up from everyone.

4-6 portions


7 medium sized potatoes
450g white fish
1 bunch salad onions (5-6 onions)
4 tomatoes
1¼ cup milk (3 dl)
1 fish stock cube
1 tbsp water
1½ heaped teasp cornflour
1 small tub reduced fat creme fraiche (300ml)
2 teasp dried dill
1 teasp lemon pepper
2 tbsp lemon juice
generous pinch of salt
pinch of white pepper


Turn the oven onto 200 degrees. Peel and slice potatoes into not-too-thin-not-too-thick slices. Boil the sliced potato for 10 minutes, then drain. Place potatoes in an oven proof dish. Slice the salad onions and spread over the potatoes. While the potatoes are boiling make the sauce.
Crumble the fish stock cube into the milk in a saucepan. Heat the milk while stirring until the stock is dissolved. Mix the cornflour with cold water. When the milk and stock start boiling, slowly mix in the cornflour mix while stirring until you've got a nice smooth sauce. Take the pan off the heat and mix in the creme fraiche. Mix in dill, lemon pepper, lemon juice, salt and pepper. Bring back to the boil for 1 minute.
Place the fish on top of the potatoes and salad onion. Slice tomatoes and place over the fish. Pour the sauce over the dish, covering everything.
Bake in the oven for about 30 mins (until the fish is cooked through).
Serve with vegetables such as carrots, peas and/or broccoli.