SERVES
4
450 g/1 lb potatoes, thinly sliced
450 g/1 lb cod fillet, skinned and cubed
1 onion, grated
50 g/2 oz mushrooms, sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
275 g/10 oz/1 medium can of tomato soup
1 tablespoon finely chopped fresh parsley
Trosc is the Gaelic for cod, but you can use any similar white fish for this tasty recipe.
Preheat the oven to 200°C/400°F/gas mark 6. Cook the potatoes in boiling salted water until tender, then drain. Lay the fish in a greased baking dish, top with onion, mushrooms and a layer of potato slices. Season with salt and pepper. Pour the soup over the potatoes. Bake in the oven for about 25 minutes until cooked through and bubbling hot. Serve sprinkled with the parsley.