Tasty Fish Bake

This fish pie is from Jamie's Dinners and whilst this only the second time I've cooked it I'm already recommending it to people to make! It really is simple and hardly takes any time to cook. It tastes divine - something about the sauteed fennel with the cream is hard to beat. I prepared this whilst Toddler was at creche this afternoon - I parboiled the potatoes, sauteed the fennel and onions and scaled the fish. That meant that half an hour before we ate I just assembled it and popped it in the oven. It was a great distraction while I was waiting to hear from an estate agent - luckily the news was good and we had an offer accepted on a house! Soon I'll have a PROPER kitchen to cook in! We celebrated with a bottle of bubbly to wash down the bake, but a beer or cool, crisp glass of white would suffice.

Ingredients:
400g potatoes, scrubbed and finely sliced
4 tbsp olive oil
1 clove of garlic, peeled and chopped
1 onion, peeled and sliced (I used one small brown onion and one small red onion)
1 bulb of fennel, trimmed and sliced
1 tsp fennel seeds
4 medium trout fillets, pinboned
285ml/half pint of single cream
2 handfuls of freshly grated Parmesan
2 anchovy fillets
2 handfuls of fresh breadcrumbs
2 lemons, halved

Preheat oven to 200 degrees
Parboil the potatoes for a few minutes until softened and drain.
Place a 20cm casserole dish on a low heat and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 mins with the lid on, stirring every so often.
Take the pan off the heat. Lay your trout fillets skin-side up over the onion and fennel
Mix together the cream, parmesan and anchovies, season and pour over the fish
Toss the potato slices in a little olive oil, slat and pepper and layer over the fish.
Place in the oven (uncovered) for 20 mins, sprinkling with the breadcrumbs and a little grated paremesan 5 mins before the end.
Serve with lemon halves

Enjoy!