There's nothing like a tasty tray bake when winter temperatures take hold! The classic fish pie is transformed into a cod and sweet potato bake with chopped hazelnuts for added crunch. It's colourful and delicious!

T-Duo wooden peeler in Red
T-Duo wooden peeler in Red

For peeling vegetables and preparing julienne sticks, wood handle

Chef's Knife - Les Forgés 1890
Can be personalised
Chef's Knife - Les Forgés 1890

Rigid and stable. Slicing or chopping herbs, onions, and more with a rocking motion.  

Paring knife - Les Forgés 1890
Can be personalised
Paring knife - Les Forgés 1890

This paring knife from Les Forgés 1890 collection is a piece of art.

Fish pie with cod and a sweet potato topping

  • 600 g cod fillet
  • 800 g sweet potato
  • 40 g butter + extra for greasing the dish
  • 60 g hazelnuts
  • 2 shallots
  • 3 spoonfuls olive oil
  • sea salt and freshly ground pepper

Number of persons:4
Préparation : 30 min.
Cuisson : 45 min.

The various stages:

1Peeling and slicing food

Peel and wash the sweet potatoes. Cut into small cubes. Steam for 20 minutes: the sweet potato is cooked when the blade of a knife easily penetrates the flesh. Mash the sweet potato with a potato masher. Add the butter and stir vigorously.

2Into your dish

Butter the gratin dish. Crush the hazelnuts.

3Heat your oven

Pre-heat the oven to 200°C.

4In your stove

Peel and chop the shallots. Heat the oil in a large frying pan. Add the shallots and cod. Cook over a high heat for 5 minutes, turning halfway through.

5Direction cooking

Remove from the heat and flake the fish then place the flakes in the gratin dish. Cover with the mashed sweet potato and sprinkle with the chopped hazelnuts. Bake for 20 minutes until the gratin begins to brown.

Serve hot.

Tasty tip!

You can replace the sweet potato with butternut squash or pumpkin.