Why choose between family favourites when you can have it all? Double up on the deliciousness with this tasty fish and chips bake. Recipe compliments of LANCEWOOD.

Serves: 6 | Cooking time: <60 min

Ingredients

• butter , for greasing
• 1 kg hake, boneless & skinless
• salt & freshly ground black pepper
• 1 lemon, juice of half a lemon
• 250 ml sour cream
• 250 ml cheddar, grated
• 125 ml milk
• 30 ml wholegrain mustard
• 3 spring onions, chopped
• 60 ml flat leaf parsley, chopped
• 750 g steakhouse cut oven chips

For the white sauce:

• 30 ml melted butter
• 30 ml flour
• 250 ml milk
• A pinch of salt

Method

White sauce

1. In a bowl, mix the melted butter and flour. Add the milk little by little while stirring continuously until thick. Season to taste. Leave aside.

Fish and chips bake

1. Arrange the fish inside, sprinkle with seasoning and drizzle with lemon juice.

2. Mix the prepared white sauce, sour cream, cheese, milk, wholegrain mustard, spring onions and parsley together.

3. Spoon on top of the fish and spread out evenly. Bake for 30 minutes until the fish is just cooked. Remove from the oven and set aside. Adjust oven temperature to 220°C.

4. Arrange the oven chips on a baking sheet and bake for 10 – 12 minutes until golden and crispy. Remove from the oven. Lower temperature to 180°C.

5. Arrange chips on top of the fish. Sprinkle with a little salt and bake for a further 10 minutes.

6. Serve immediately with lemon wedges, vinegar and tomato sauce.