Irish Bake

A simple supper dish that goes down well with the younger members of the family.

Butter or margarine for greasing
450g/1lb potatoes, thinly sliced
450g/1lb firm white fish fillet, skinned and cut in 2cm/ 3/4 inch cubes
1 small onion, grated
50g/2 oz mushrooms, sliced
salt and pepper
1 (298g/11 oz) can ready-to-serve tomato soup
chopped parsley to garnesh

Grease a shallow ovenproof dish. Set the oven at at 200 degrees C/ 400 degrees F/ gas 5. Cook the potatoes in boiling salted water for 10 minutes,  then drain well.

Lay the fish in the prepared dish. Top with the grated onion and mushrooms, then add a layer of sliced potatoes. Pour the soup over the potatoes, then  bake for 25-30 minutes, or until the fish is cooked and the mixture is bubbling hot.  Sprinkle with chopped parsley and serve.

Tip:If preferred, canned cream-style corn or cream of mushroom soup may be used instead of tomato soup. For an equally speedy, mor sophosticated dish, trickle 300,l/ 1/2 pint single cream over instead of  the soup Add extra seasoning.