Ingredients
5
5 servings
- •1 teaspoon olive oil
- •4 ounces white fish
- •1 cup milk, or to taste
- •5 medium potatoes, peeled
- •2 tablespoons butter
- •salt and ground black pepper to taste
- •1 cup frozen peas, thawed
- •0.5 cup shredded white Cheddar cheese
- •1 (14.75 ounce) can skinless, boneless salmon, drained and flaked
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Oil an oven-proof baking dish with 1 teaspoon olive oil. Place white fish in the baking dish and pour in enough milk to cover the fish halfway.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, bake fish in the preheated oven for 20 minutes. Remove from the oven and drain off milk into a liquid measure; reserve for potatoes. Increase the oven to 425 degrees F (220 degrees C).
- Drain potatoes and return to the pot. Place on the stove to evaporate any extra water. Add butter, salt, and pepper and mash potatoes for 1 minute. Add reserved milk, a little at a time, and keep mashing until smooth and creamy. Gently stir in thawed peas, being careful not to crush them.
- Flake white fish into small pieces in the baking dish. Add flaked salmon and stir to evenly disperse. Drop spoonfuls of mashed potatoes on top of the fish; spread evenly to cover. Sprinkle Cheddar cheese on top.
- Bake in the oven for 20 more minutes.
Nutritional Facts
Per 5 servings
- Calories: 474
- Carbohydrate: 44g
- Fat: 18g
- Fiber: 6g
- Protein: 34g
- Sugar: 6g
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