Simple Smoked Basa Florentine Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Cut your waxy potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a small pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

While the potatoes are cooking, reboil a kettle

Dissolve your soft cheese and vegetable stock mix in 70ml [90ml] [120ml] boiled water

Once dissolved, add your wholegrain mustard, 100ml [150ml] [200ml] milk and a generous grind of pepper – this is your creamy stock

Add your spinach to a colander and pour boiled water over it until it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze the water out of the wilted spinach as much as you can and then chop it roughly

Chop your smoked basa fillet[s] into bite-sized pieces

Add the chopped basa, chopped spinach and creamy stock to an oven-proof dish and give everything a good mix up – this is your smoked basa mixture

Once cooked, drain the potatoes and return them to the pot with a very generous drizzle of vegetable oil and a pinch of salt and crush them lightly with a fork

Tip: Don't press too hard, you only want to crush them!

Top the smoked basa mixture with the crushed potatoes, spreading them out evenly

Put the dish in the oven for 25 min or until the potatoes are crispy and browned – this is your smoked basa florentine bake