Mum used to make this one when we had to stretch a meal to accommodate all the kids who invariably slept over at our house on weekends.
She'd have bought enough fish for seven of us, and that would almost always swell to 12 on a Saturday night!
So this is a great way to make a little fish, go a long way.
For 8-12 serves:
4-6 large or 8-12 small fish fillets (you can use frozen fish, fresh fish or seafood mix, or even tinned tuna or salmon)
2 cups frozen peas
2 heaped tablespoons butter or margarine
3 heaped tablespoons flour
750mls milk (made up powdered milk is fine)
Zest of one lemon
Six large potatoes, peeled, cooked and mashed with milk and butter or according to your preference
1 dessertspoon capers (optional)
Seasoning to taste
Preheat the oven to 180C.
Grease a large casserole or lasagna dish.
Cut the fish into chunks and set aside.
Put the butter into a 2 litre microwave safe jug or bowl, and melt it on HIGH until liquefied. Add the flour and stir well. Microwave on HIGH again for 30 seconds.
Remove this jug and put the milk into a separate jug or container. Heat on HIGH for 2-3 minutes until steaming. Add this to the flour roux, and whisk well. Microwave on HIGH for three minutes or until thickened, whisking every 30 seconds. Add the lemon zest, seasoning and capers if using them. Stir to combine.
Spread the peas and the fish over the base of the casserole dish and pour over the sauce. Give it all a gentle stir to combine, and spread it evenly again.
Spoon the mashed potato over the mixture, and smooth to flatten. Dot with butter and score with a fork. Alternatively sprinkle with cheese and parsley. Either is good.
Bake for 30 minutes and serve immediately. Yummy with a salad and some bread rolls and home made (or bought) iced lemon cordial.