Fish Pie Tray Bake With Herby White Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your waxy potatoes to a baking tray (use tin foil to avoid mess!) with a generous drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up then put the tray in the oven for an initial 20 min

Tip: Cooking for 3 or more? Use 2 trays!

Meanwhile, chop your leek[s] into rounds then wash thoroughly to remove any grit

After the potatoes have had 20 min, remove the tray[s] from the oven and crush them lightly with a fork

Pat your smoked basa fillet[s] dry with kitchen paper then add to the baking tray[s] along with the chopped leek, a drizzle of olive oil and a pinch of salt

Return the tray[s] to the oven for 12-15 min or until the fish is cooked through and the potatoes are tender

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish is cooking, dissolve your vegetable stock mix in 150ml [225ml] [300ml] milk and 100ml [150ml] [200ml] boiled water – this is your milk stock

Peel and finely chop (or grate) your garlic

Chop your chives finely

Add 20g [30g] [40g] butter to a pot over a medium heat

Once hot, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add the milk stock to the roux gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat, add most of the chopped chives (save the rest for garnish!) and season with a pinch of salt and a generous grind of black pepper – this is your herby white sauce

Reboil the kettle

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Once the fish is cooked, add the refreshed peas to the baking tray[s] – this is your fish pie tray bake