Fish Pie by Jamie Oliver

Serves 4

400 g potatoes, scrubbed and thinly sliced
4 tbs olive oil
1 clove garlic, peeled and cooked
1 onion, peeled and sliced
1 bulb fennel, trimmed and sliced
1 tsp fennel seeds
4 pieces fish
285ml cream
2 handfuls Parmesan grated
2 anchovy fillets
Salt and pepper
2 handfuls fresh bread crumbs
2 lemons, halved

Preheat oven to 200'. Parboil sliced potatoes in boiling water for a few minutes until softened then drain in colander. Place dish on low heat add oil, garlic, fennel and fennel seeds. Cook slowly for 10 minutes with lid on stirring, every so often.

Take the pan off the heat. Lay trout skin side pup over onion and fennel. Mix together cream, parmesan and anchovies, season with salt and pepper and pour over fish. Toss potato slices in olive oil, salt and pepper and layer these over the top. Place in oven for 20 min, sprinkling with bread crumbs and extra parmesan 5 min before the end.