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Fish Bake Recipe

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 tbsp milk
  • 1 tsp butter
  • 750 g potatoes, cooked
  • 2 medium salmon fillets, cubed
  • 250 g cod fillet (or haddock, tilapia), cubed
  • 1 Knorr Fish Stock Cube
  • 100 g green peas (defrosted if using frozen)
  • 2 medium carrots, cooked al dente and sliced
  • 250 ml white sauce
  • 10 grams parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

385kcal

Energy (kJ)

1608kJ

Protein (g)

32.2g

Carbohydrate incl. fibre (g)

35.7g

Carbohydrate excl. fibre (g)

31.1g

Sugar (g)

6.5g

Fibre (g)

4.7g

Fat (g)

12.3g

Saturated fat (g)

3.7g

Unsaturated fat (g)

7.0g

Monounsaturated fat (g)

4.1g

Polyunsaturated fat (g)

2.7g

Trans fat (g)

0.1g

Cholesterol (mg)

68mg

Sodium (mg)

791mg

Salt (g)

1.98g

Vitamin A (IU)

5761IU

Vitamin C (mg)

37.6mg

Calcium (mg)

134mg

Iron (mg)

2.19mg

Potassium (mg)

1353mg

Total

1539kcal

6432kJ

128.7g

143.0g

124.3g

26.1g

18.6g

49.3g

14.8g

27.8g

16.4g

10.7g

0.3g

271mg

3166mg

7.91g

23044IU

150.3mg

537mg

8.75mg

5412mg


  • 1 Boil the potatoes, drain, and mash with milk and butter.
  • 2 Cook the salmon and cod in 150ml stock made from Knorr Fish Stock Cube for 5 minutes. Add peas, carrots, white sauce and herbs and cook gently for 2–3 minutes.
  • 3 Transfer to ovenproof casserole dish and top with mashed potatoes. Bake for 10–15 minutes until golden and serve with a hearty salad.