Smoked Coley with Cheesy Cauliflower and Potato Bake

This dish combines the rich, smoky flavors of coley fish with a creamy, cheesy cauliflower and potato bake. It balances traditional British comfort food with a modern twist, offering a satisfying texture and a delightful taste that appeals to all palates. Perfect for a hearty dinner, this recipe is both filling and nutritious.

Ingredients:

• 2 smoked coley fillets
• 2 medium potatoes, peeled and sliced
• 1 small head of cauliflower, cut into florets
• 1 cup grated mature cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pot, bring salted water to a boil and cook the sliced potatoes for about 5 minutes until just tender. Add the cauliflower florets and cook for an additional 5 minutes. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the milk, garlic powder, thyme, salt, and pepper. Gradually add half of the cheese until melted and combined.
4. In a large baking dish, layer the cooked potatoes and cauliflower. Place the smoked coley fillets on top. Pour the cheese sauce over everything, ensuring an even coating.
5. Sprinkle the remaining cheese on top, and if desired, add breadcrumbs for a crunchy topping.
6. Drizzle with olive oil and bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
7. Let it cool for a few minutes before serving. Enjoy your hearty meal!