Try grating 50g Cheddar cheese and stir through the mashed potato before topping the dish
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Easy |
| Calories | 1028 |
| Fat | 70.9g |
| Saturates | 11.6g |
| Protein | 41.2g |
| Carbs | 56.5g |
| Sugars | 7.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Pat the Alaska pollock fillets dry with paper towels. Season them with salt and black pepper.
Finely slice the leek.
Heat the oil in a large oven-proof cast iron pan over a medium heat. Sauté the leek until softened, approx. 2 minutes. Add in the fillets and fry on either side for approx. 2 minutes or until lightly golden. Add in the prawns, pesto sauce and peas and cook until warmed through, approx. 5 minutes.
Meanwhile, heat the mashed potato according to the package instructions, adding extra milk if needed.
When the pesto sauce is warmed through, top the dish with the mashed potato and evenly spread over. Place in the oven and bake for 5-10 minutes or until golden.
Serve immediately.
