Smoked Cod and Champ Bake
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Ingredients
- 500 g smoked cod fillets
- 600 g potatoes
- 3 spring onions
- 150 ml whole milk
- 40 g butter
- 60 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 35.8 g
- Carbohydrate
- 25.5 g
- of which sugars
- 3.3 g
- Fat
- 16 g
- of which saturates
- 9.5 g
- Fibre
- 3.6 g
- Salt
- 4.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the potatoes and boil for 15-18 minutes until tender.
- 2
Meanwhile, put the smoked cod fillets in a separate pan, cover with the whole milk, and simmer gently for 6-8 minutes until the fish flakes easily. Lift out the fish, reserving the milk, and flake into large pieces, discarding any skin.
- 3
Drain the potatoes and mash with the butter and most of the reserved milk, then stir through the chopped spring onions to make the champ.
- 4
Spread half the champ in an ovenproof dish, scatter over the flaked cod, then top with the remaining champ.
- 5
Scatter the grated mature cheddar over the top and bake at 190C (170C fan, gas 5) for 20 minutes until golden.
- 6
Rest for 5 minutes before serving.
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