Ingredients 275 g potatoes, peeled and cut into small cubes
1 tbsp cornflour
175 g Carnation light & creamy evaporated milk
¼ cup water
15 g butter
275 g fish
250 g green prawns, peeled (about 450 g unpeeled)
1 cup grated cheese
1 tbsp lemon juice
¼ cup chopped parsley
Cook the potatoes in boiling water until JUST tender, drain.
Do not cook completely
Put in the pan, cornflour, Carnation Milk and water. Bring to the boil, stirring, stir in the butter, and reduce heat.
Sauce should look like this
Add the fish.
Adding fish-firm fish is best
Stir to combine, and simmer for a few minutes.
Cook for a few minutes
Add the peeled prawns.
Simmer for about 3 minutes but do not overcook the prawns. Add half the cheese, lemon juice, bit of salt and pepper. Stir to combine.
Add the parsley
Mix the parsley in very slightly
Spoon the mixture into a greased ovenproof dish. Top with the potato cubes, and sprinkle with the remaining cheese.
Ready to cook in oven
Cook in a 200° degree oven or about 185° if fan forced for 15-20 minutes or until golden.
Cooked seafood and potato bake
Meanwhile while this is cooking, make a salad of your choice if required. I cut up some fresh pineapple, grated a carrot, added a tsp of curry powder, some sultanas, and mixed it all without a dressing.