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Bacon-topped creamy fish tray bake recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory bacon complements Australian Dory fillets in a delicious and simple tray bake.
Ingredients:
  • 4 medium Coliban potatoes, thickly sliced
  • 18.20 gm extra virgin olive oil
  • 25g butter, chopped
  • 252.50 gm thickened cream
  • 11.80 gm wholegrain mustard
  • 1 garlic clove, crushed
  • 2 green onions, thinly sliced
  • 42.00 gm lemon juice
  • 3 rashers middle bacon, trimmed, finely chopped
  • 4 Australian John Dory fish fillets
  • 1 lemon, thinly sliced
  • 62.50 ml fresh dill sprigs
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and lightly grease a baking tray.
  • Spread potato slices in a single layer on a prepared tray. Drizzle with oil and season with salt and pepper. Bake for 40 minutes, flipping halfway, until golden and tender.
  • Heat butter in a large flameproof baking dish until melted over medium heat. Whisk in cream, mustard, and garlic, stirring for 2 to 3 minutes until warmed. Remove from heat and mix in onion, lemon juice, salt, and pepper.
  • Place the fish fillets, skin-side down, in the sauce. Bake for 10-12 minutes, or until the fish is perfectly cooked and the sauce has thickened slightly.
  • Heat a non-stick pan over medium-high heat. Cook bacon, stirring, until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate to drain.
  • Take the fish out of the oven. Drizzle sauce over the fish using a spoon. Arrange roasted potato slices and lemon slices around the fish. Sprinkle with crispy bacon and dill sprigs. Serve with beans.

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