Fish Monray

September 20, 2019

Adapted from the New Zealand Fish and Shellfish Cookery Book, published in 1986, this is a simple but very tasty way to use mild-flavoured fish such as gurnard and trevally.

Try to get the freshest fish you can – it really does make a difference!

The quantities given here serve 4 to 5, and it can be doubled easily for a larger group.


1Melt the butter in a medium-sized saucepan.

2Blend in the cornflour and cook over medium heat for a minute or so, until bubbling.

3Remove from the heat and gradually whisk in the milk, then add the bay leaf.

4Return to the heat and cook, stirring throughout, until the mix boils and thickens.

5Remove the bay leaf and add the fish, half the cheese, the lemon juice and seasonings.

6Either place the whole mix in a heat-proof casserole dish, or divide it between four individual heat-proof ramekins.

7Cover with the breadcrumbs mixed with the remaining cheese.

8Bake at 190°C (fan bake if possible) for around 20 to 25 minutes or until the topping is golden brown and the fish is cooked through.

9Serve with a baked potato for each person, and wither steamed vegetables of your choice or a salad.


400g boneless fish fillets, cut into roughly 2cm cubes

50g butter

3 Tbsp maize cornflour

1 ½ cups milk

1 bay leaf

1 cup grated cheese (this is divided between the sauce and the topping)

1 Tbsp lemon juice

¾ cup dried gluten-free breadcrumbs

Salt and pepper to taste

2019-09-20T13:56:10+00:00 0 Comments

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