Smoked coley pasta bake_1

Serves: 2 people


  • 400 grams smoked coley
  • 400 ml milk
  • 1 teaspoon wholegrain mustard
  • Black pepper
  • 400gr pasta
  • 4 cloves garlic
  • 1 teaspoon butter
  • 1 teaspoon cornflour
  • 125 ml feta cheese
  • ½  onion


  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Cook the pasta according to pack instructions and keep warm in a baking dish until the sauce is ready.
  3. Heat the butter in a frying pan and add the onion and garlic and cook for about 30 seconds, then sprinkle with the cornflour.
  4. Pour in the milk slowly and stir ensuring there are no lumps in the sauce.
  5. Bring the sauce to the boil, stirring continuously for 3 minutes or until the sauce starts to thicken – the sauce at this stage will still be runny.
  6. Add the smoked coley and simmer for 3 -4 minutes over a low heat.
  7. Remove from the heat and stir in the mustard, half of the feta cheese.
  8. Mix the fish and sauce with the pasta ensuring it is evenly coated and add the remaining cheese on top.
  9. Place in a preheated oven for 10 – 15 minutes until the cheese is melted and golden.
  10. Serve piping hot.