|Firm fish fillets||3⁄4 Pound (Cod, Grouper, Kingfish)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Freshly ground pepper||1|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Hard-boiled eggs||1 , sliced|
|Potatoes||4 Medium, peeled|
|Onion||1⁄2 , very thinly sliced|
|Hot milk||1 Tablespoon|
|Grated parmesan||2 Tablespoon|
Preheat oven to 350°F.
Place the fish and 1/2 cup milk into an ovenproof dish.
Cover and cook for 10—15 minutes.
Remove fish from the pan, flake, and discard bones.
Reserve the milk.
Increase oven heat to 400°F.
In a saucepan, melt the butter and blend in the flour.
Add the remaining milk plus the milk from the cooked fish, stir constantly and bring to the boil.
Season with pepper and add the parsley.
Return the fish to the casserole dish, top with the sliced egg and pour over the sauce.
Steam the potatoes and onion together for 20 minutes or until the potatoes are cooked.
Mash both well with the butter and hot milk.
Spread the mixture over the fish and sprinkle with cheese.
Bake for 15 minutes.