Ingredients:

  • 4 medium Yukon Gold potatoes (approximately 2 lbs / 900g), peeled
  • 1 teaspoon all-purpose flour (5g)
  • 1 small yellow onion (approximately 4 oz / 115g), thinly sliced
  • 1/4 teaspoon black pepper (1g)
  • 3/4 cup (6 fl oz / 177ml) skim milk, divided
  • 1 1/2 lbs (680g) white fish fillets (cod, haddock, or pollack), skinless and boneless
  • 1 tablespoon (7g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon paprika (1g)
  • Nonstick cooking spray

Instructions:

  1. Place peeled potatoes in a saucepan, cover with cold water, and bring to a boil. Cook until almost tender – a fork should meet slight resistance. Drain well.
  2. Once cooled slightly, slice the potatoes into 1/8-inch thick rounds.
  3. Coat a baking dish with nonstick cooking spray. Arrange the potato slices in an even layer in the dish.
  4. Sprinkle the flour evenly over the potatoes. Top with the sliced onion and sprinkle with pepper.
  5. Pour half of the skim milk evenly over the potato mixture. Arrange the fish fillets on top of the potatoes. Pour the remaining milk over the fish.
  6. Sprinkle the grated Parmesan cheese over the fish.
  7. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the fish flakes easily with a fork.
  8. Sprinkle with chopped fresh parsley and paprika. Serve immediately.