Rosti-topped fish with cheese sauce
(at time of publication)
- 1 medium (about 150g) potato
- 150g frozen fish fillet, such as hoki
- olive spray oil
- 2 teaspoons reduced-fat spread
- 1 teaspoon plain flourall purpose flourX
- ⅓ cup skim milk
- 1 tablespoon freshly grated parmesan cheese
- 1 small carrot, sliced
- 1 cup broccoli florets
- freshly ground black pepper
1 Heat oven to 200°C. Line a baking tray with foil. Place potato in a medium saucepan, cover with cold water and bring to the boil. Cook for 12 minutes or until tender. Remove potato, reserving water for cooking remaining vegetables.
2 Peel potato and grate coarsely. Place fish on prepared tray, top with grated potato and spray with oil. Bake for 12 minutes or until almost cooked through (cooking time will depend on fillet’s thickness). Switch on oven grill and grill fish for 3–5 minutes or until potato rosti is golden.
3 Meanwhile, melt spread in a small saucepan over a medium-high heat. Add flour and cook, stirring, for 30 seconds or until thick and bubbling. Add milk gradually, whisking until mixture is smooth. Bring to the boil then remove pan from heat and stir in parmesan to form a smooth sauce.
4 Boil veges in reserved cooking water for 2 minutes or until tender.
5 Transfer rosti-topped fish to a serving plate, season with pepper and serve with cheese sauce and vegetables.
Make it gluten free: Use gluten-free flour.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 4g
Dietary fibre 8g
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