Jamie's Tasty Fish Bake

"Although I've eaten dishes similar to this in the past, this particular fish bake was brought to my attention recently by one of my students.

It's essentially some slow-cooked 'jammified' sweet onions and fennel, layered with lovely, flaky fish, crunchy potatoes and breadcrumbs with a little cream and cheese, and baked in the oven. When you eat it, make sure to get a bit of every layer on your fork!

The dish makes wonderful use of trout (as I've used here), sardines, salmon or mackerel - any fish really, but oily ones are great to use, especially for kids. Try to get hold of the freshest fish you can, and ask your fishmonger to prepare it and get rid of the bones for you. "

Tasty Fish Bake (serves 4)

Ingredients:

Preheat the oven to 200ºC/400ºF/gas 6. First of all, parboil the sliced potatoes in salted boiling water for a few minutes until softened and then drain in a colander.

Place a 20cm/8 inch casserole-type pan on a low heat, and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring every so often.

Take the pan off the heat. Lay your trout fillets skin-side up over the onion and fennel. Mix together your cream, Parmesan and anchovies, season with salt and freshly ground black pepper, and pour over the fish.

Toss the potato slices in a little olive oil, salt and pepper and layer these over the top.

Place in the oven for 20 minutes, sprinkling with the breadcrumbs and a little grated Parmesan 5 minutes before the end.

Serve with lemon halves, a green salad and cold beers!