Instructions: Slice the cooked potato. Cut the smoked haddock into cubes. Skin and bone the white fish. Cut up into large bite sized pieces. Remember it will shrink on cooking. Season well and sprinkle with 1tbsp of the chopped parsley. Put the white fish into the dish with the finnan haddock.

In a wide based pan, bring the cream to the boil. Peel and crush the garlic and add to the cream. Add tomato puree, lemon zest and juice and the caster sugar. Simmer all together until the cream forms a thickened, reduced and slightly caramelised sauce. Taste and season carefully. Remember that the smoked haddock will add saltiness to the dish.

Pour the sauce over the fish. Top with overlapping slices of potato and dot with small pieces of the unsalted butter. Bake in a preheated oven until the top is golden brown and the fish cooked (about 15 minutes).

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