Smoked Haddock with Potatoes and Peas
Slice potatoes. Peel, halve and slice onions. Thaw peas.
Mix cream with broth and season with salt and pepper. In a pan, cook onions in hot, melted butter until translucent. Add potatoes and peas and sauté briefly.
Transfer mixture to a greased baking dish and pour in cream. Top with fish and bake in a preheated oven at 180°C (approximately 350°F), about 15 minutes. Serve sprinkled with parsley.