Mom's Baked Fish

Ingredients

• 1.potatoes, parboiled in their jackets; cooled; peeled; sliced in halves or quarters if large; seasoned with salt and pepper
• 2.onion, thinly sliced
• 3.kingklip fillets, washed and patted dry; seasoned with salt and pepper
• 4.salt and black pepper
• 5.cheddar cheese, coarsely grated
• 6.butter, for dotting over fish and greasing casserole
• 7.milk, poured in to halfway up the fish
• 8.cream, poured over for second half of baking
• 9.mushrooms, optional; to fill gaps between fish and potatoes

Method

1. 1.Parboil potatoes in their jackets. Cool and peel. If large, slice in halves or quarters. Season with salt and pepper. Set aside.
2. 2.Slice some onion thinly. Set aside.
3. 3.Wash and pat dry some Kingklip fillets. Season with salt and pepper. Set aside.
4. 4.Grate coarsely a lot of cheddar cheese. Set aside.
5. 5.Grease a rectangular casserole generously with butter.
6. 6.Lay down a thin layer of sliced onion.
7. 7.Arrange the fish fillets and the potatoes, side by side, on the onions.
8. 8.Can also fill gaps between fish and potatoes with tinned or fresh mushrooms if desired.
9. 9.Sprinkle over a thin layer of sliced onion. Dot generously with small pats of butter.
10. 10.Cover thickly with the grated cheese.
11. 11.Pour in milk – half way up fish.
12. 12.Bake about ¾ hour in 350°F (180°C) oven.
13. 13.When cheese has melted, remove fish from oven and pour over cream.
14. 14.Cook another ¼ hour or so. Potatoes must be soft and sauce nice and creamy.

Notes

• Card says 'There are no quantities for this recipe. Make as much as needed.'
• The cream is added in the second half of baking after the cheese has melted, creating a rich, creamy sauce.
• Kingklip (Genypterus capensis) is a prized South African fish with firm white flesh that holds well in the oven.