500g jar four cheese lasagne sauce
½ cup sour cream
1 cup finely grated parmesan (60g)
1/3 cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 cloves garlic, crushed
1kg boneless, skinless, thick white fish fillets, cut into 4cm pieces
2 tablespoons plain flour
1kg bag frozen French fries
¾ cup finely grated parmesan
Combine sauce, cream, parmesan, chives, mustard, juice and garlic in a large jug. Season with salt and ground white pepper. Whisk until smooth.
Place fish in an oiled, large ovenproof dish (12-cup capacity). Sprinkle with flour seasoned with salt and pepper. Toss to coat. Arrange in a single layer. Pour over sauce mixture.
Cook, uncovered, in a hot oven (200C) for 35 minutes.
Meanwhile, make topping. Spread fries evenly over a large oven tray.
Cook in same hot oven, turning halfway for about 30 minutes, or until golden brown. Remove. Transfer to a large bowl. Add parmesan. Toss to coat.
Remove fish from oven. Arrange topping over fish. Return to oven.
Cook for a further 10 minutes, or until topping is golden and crisp. Remove. Stand for 5 minutes before serving.
TIP! We used Heinz Four Cheese Lasagne Sauce for this recipe. Thick white fish fillets, such as ling, are best as they retain their shape during cooking.