Creamy fish and pasta bake

In a world that seems to rush from one meal to the next, we often overlook the hidden treasures lurking in our fridges – leftovers.

• COOKING TIME: 20 mins
• SERVES: 4
• PREP TIME: 20 mins

Ingredients

• 
  1 garlic clove, peeled and crushed
• 
  1 tbsp olive oil
• 
  2 cups cream
• 
  1 cup chicken stock
• 
  ½ cup dry white wine
• 
  Leftover fish, cut into chunks
• 
  1 cup frozen peas
• 
  2 tsp thyme leaves
• 
  Zest of 1 lemon
• 
  2 tbsp Dijon mustard
• 
  Salt and pepper
• 
  500g macaroni or penne, cooked
• 
  1 cup grated cheddar
• 
  ½ cup breadcrumbs
• 
  2 bay leaves

Method

1. Preheat oven to 180°C. 
2. Sauté garlic in oil for 1 minute. Watch it, as garlic burns quickly! 
3. Add cream, stock and wine and simmer for 15 minutes. 
4. Add fish, peas, thyme, lemon zest and mustard. Season. 
5. Stir through pasta and cheese. Spoon into an ovenproof dish. 
6. Cover with breadcrumbs and stick in bay leaves. 
7. Bake for 30 minutes, until the top is brown and crispy and the fish is cooked.

TOMORROW’S FISHCAKES

• COOKING TIME: 20 mins
• SERVES: 4

Ingredients

• 
  2 cups leftover grilled fish and pasta bake
• 
  1 potato, parboiled, peeled and grated
• 
  2 tbsp chopped coriander
• 
  ¼ red onion, peeled and chopped
• 
  Salt and pepper
• 
  ¼ cup flour
• 
  1 egg, lightly beaten
• 
  1 cup breadcrumbs
• 
  Vegetable oil, to fry

Method

1. Break up the leftover fish and pasta bake with a fork. Mix with the potato, coriander and onion. Adjust the seasoning to taste. Shape into 2 cm-thick fishcakes. 
2. Dust the fishcakes with flour, dip in egg and breadcrumbs. 
3. Heat oil in a pan and fry for 5 minutes on each side. 

Cost per serving R2.50