Categories: Fish- Seafood

Ingredients

• 1 1/4 lb. small new potatoes, scrubbed
• salt
• 1 lb. fresh haddock OR skinless, smoked haddock filets
• Ground black pepper
• 1 Tbsp. PLUS 1 tsp. snipped fresh chives
• 5 oz. dish stock, hot
• 1/2 lb. fresh shelled or frozen peas
• 1/2 lb. leeks, trimmed and thinly sliced
• 2 oz. sharp cheddar cheese, grated

Directions

1. Heat oven to 375 degrees. Grease a shallow baking dish, set aside. Bring a kettle of water to a boil.

2. Put the potatoes in a saucepan, add a generous pinch of salt, cover with boiling water and heat on high until water returns to a boil. Reduce heat and simmer 10 minutes or until potatoes are almost tender. Drain.

3. Using kitchen scissors, cut the fish into large chunks and arrange in the prepared baking dish. Season with ground black pepper. Cover with a lid or greased kitahen foil and bake 30 minutes.

4. Remove the dish from the oven and increase the oven temperature to 450 degrees. Sprinkle the cheese over the potatoes, then return the dish to the oven and bake 5 to 10 minutes more or until crisp and golden. Serve immediately.

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