How To Make Baked Fish In Horseradish Sauce With Parmesan & Paprika Potatoes

I normally make this with thick, white fresh fish (pollack is ideal) but because the lovely flavour of the sauce acts as a camouflage for the cheapest frozen fillets, I sometimes use those as well. (And, needless to say, at the other end of the scale this recipe works equally well with fresh tuna or salmon steaks.) If you don’t have horseradish – or you hate it – use wholegrain mustard instead.

1. Step 1:

   Wash the fish and arrange in a large ovenproof dish or casserole (it doesn’t matter if the pieces of fish overlap slightly) while you preheat the oven to Gas Mark 6 (200°C).

2. Step 2:

   Blend the horseradish, yoghurt and cornflour with plenty of lemon juice, coat the fish then cover and leave to stand while you peel the potatoes and dice them into small chunks.

3. Step 3:

   Put the potatoes in a large pan of cold water and bring to the boil in the usual way while you warm some oil in another large ovenproof dish. Once the water’s boiling, only allow the

4. Step 4:

   Drain the potatoes and rinse thoroughly in cold water in the pan, then drain them again and toss them in as much grated Parmesan and paprika as you like.

5. Step 5:

   Bake the potatoes in the hot oil for about 15 minutes at the top of the oven then put the fish near the bottom of the oven for about 20 minutes, by which time the potatoes should be perfectly crisp and golden.

6. Step 6:

   Serve with salad, green vegetables or sweetcorn and garnish with tomatoes sprinkled with chives and vinaigrette.