for 4 person

Sauce

1 bunch	flat-leaf parsley, coarsely chopped, 2 tbsp set aside
200 g	single cream for sauces
1 tsp	salt
a little	pepper
600 g	new potato, cut into approx. 3 mm slices

To bake

250 g	frozen peas, defrosted
2	pike-perch fillet (each approx. 250 g)
½ tsp	salt
a little	pepper

How it's done

Sauce

Puree the parsley with the cream until smooth, season. Transfer the sauce to the prepared dish. Spread the potatoes on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Mix the peas in with the potatoes, season the fish and place on top, bake for a further 15 mins. until cooked. Remove from the oven, garnish with the reserved parsley.

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