Breaded white fish with simple cabbage rosti

Use a decent sized baking dish which will also be the serving dish.

Preheat the oven 180 fan, 200 C.

Open a tin of mushy peas and spread them on the bottom of the baking dish with 1 tsp dried mint. Place a breaded white fish fillet on top, with a sprinkling 1 tsp of  dried dill over and drizzle 1 tsp oil over the fish. Add one large flat mushroom (top side downwards).

Shred 2 cabbage leaves (I used pointed cabbage as I prefer the sweeter taste).

Mix in 1tsp freshly ground black pepper, 1 slightly beaten egg and 1 tbsp plain flour to bind and press into a small oblong lightly oiled baking dish.

Place both baking dishes into the oven for 20 minutes. For the last 10 minutes put a brown stottie into the oven to warm through (I like a fish, peas and stotti sarnie with tomato ketchup).

To serve place the cabbage rosti on top of the fish with the stottie on side.

Use an additional bigger plate to put your serving dish on.

My simple dessert here is chopped bananas with 1 tsp cinnamon, washed black grapes and blackberries topped with maple syrup and a dollop of honey Greek yoghurt.

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