Geraldine Rhoda Fynnsupplied by Geraldine Fynn-Green, Hospitality & Catering lecturer, mom-of-one for now (eek!) and nagging wife to a patient man. Food in our house is always prepared with family in mind and that means no separate meals for our little 15 month old foodie, Gia.

“Until I discovered cooking, I was never really interested in anything.” ― Julia Child

This recipe is easy to prepare with minimal prep work (besides the mash and sauce). While better suited to slightly cooler weather it can be served with a beautifully light and crisp salad in summer. To increase the decadence use fish like salmon, increase the amount of prawns  (and more cream!).  


1 box frozen hake fillets, skinned and cubed

1 large smoked haddock fillet, skinned and cubedIMG-20130222-01180

350g prawns, shelled and deveined

2 carrots, chopped

1 medium onion, sliced

3 bulbs garlic, roughly crushed

1 cup frozen peas

Salt and pepper to taste

2 cups white sauce

½ cup cream

Potato mash made with 8-10 medium sized potatoes

1 egg, room temperature



  • Pre-heat oven to 200°C and lightly grease an oven proof dish.
  • Place all seafood and vegetables in dish and season generously with salt and pepper. Sprinkles crushed garlic and mix all ingredients.
  • Pour white sauce and cream over the seafood and vegetables.
  • Crack egg and mix into mash (this will help mash crisp up and brown).
  • Spoon mash over white sauce and place in oven for approximately 45mins- 1 hr, until browned.
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