Taken from BBC 101 One-Pot Dishes
400g smoked haddock, skinned and chopped into chunks
1 trimmed leek, finely sliced
handful of parsley chopped
142ml carton double cream
2 medium baking potatoes, unpeeled and sliced as thinly as possible
Scatter the haddock, leek and parsley over the base of a shallow microwave dish and mix together. Drizzle over half the cream and 5 tbsp of water. Season with a little salt and plenty of black pepper and drizzle over the remaining cream.
Cover the fish with cling film and pierce a few times. Microwave on High for 8-10 minutes until everything is bubbling away and the potatoes are tender when pierced with a knife. While the dish is in the microwave, preheat the grill to high.
Remove the cling film and put the dish under the grill until the potatoes are golden. Leave to stand for a minute before serving.
Because I don’t have a microwave, I brought the cream mixture to the boil on the stove before adding the potatoes on top. I then popped the dish into an oven at 200 degrees for 30 minutes before switching it to the grill until the potatoes are nice and brown on top. Nice simple fish pie sort of dish and less effort is involved as you don’t need to mash up the potatoes before spreading it on top of the fish.