If you can find really fresh, thick fillets of cod, this is a dream of a fish pie. Serve with a green vegetable such as broccoli or a salad. To make sure the sweet potatoes are the orange-fleshed kind, scrape off
Peel the sweet potatoes and parsnips, then cut them up roughly. Steam or boil until very soft, then drain and mash with
Trim the spring onions and chop them across fairly thinly, using as much of the green part as possible. Preheat the grill to high and put a shallow heatproof serving dish in a low oven to warm.
Put the cornflour and
Spoon the sweet potato and parsnip mixture over the fish and spread it in rough flicks. Dot with the remaining butter and put under the grill for 5-8 minutes or until the surface is very darkly speckled all over. If necessary, keep in a very low oven for up to 20 minutes before serving.
© 1997 Josceline Dimbleby. All rights reserved.