Creamy Smoked Haddock Potato Bake in a Cream of Parsley and white onion sauce

A really a lovely dish for when you want to put together something real tasty but quick!
Note: I have replaced the sour cream with cream as I found the mayonnaise had enough tang to it and the flavour this way I found to be better, so taste it and if you prefer you may add sour cream instead of regular cream.
A  summery dish. Very tasty! So quick and easy to make! Serve with a green salad.
Serves: 3 Per 441 g portion: 763 Calories including potatoes
1.416 g new potatoes, with skin on
530 g Smoked Haddock Fillets [412881]
305 ml (305g) milk
1 lemon, juiced
75 ml mayonnaise
65 g Thick White Onion Soup [426344]
186 g cream
76 g parmesan cheese
54 g butter
15 ml parsley, dried
1.25 ml black pepper, freshly ground
1.25 ml mustard seeds
Salt to taste
Preheat oven to 180 degrees celsius (350 degrees Fahrenheit).
Grease a baking pan well with butter, place whole pieces of fish in pan and season with salt and freshly ground pepper. Sprinkle over parsley.
Blend or beat soup powder together with milk, mayonnaise, and cream until smooth and lump free.
Pour over fish and sprinkle over grated cheese followed by parsley.
Bake 40 minutes or until a light golden brown. Serve and Enjoy with a colourful salad and freshly baked bread.

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