Creamy Fish Wedge Pie

Serves 4-6, Prep and Cook 1 hour, 15 mins

700g tub Fresh Creamy

Carbonara Pasta Sauce 1½ cups shredded parmesan 2 tblsps lemon juice,

plus wedges to serve ½ cup finely chopped fresh parsley, plus extra leaves to garnish

1kg boneless, skinless, thick white fish fillets, cut into 4cm pieces 750g packet frozen potato wedges

1 Combine sauce, ½ cup parmesan, juice and parsley in large jug. Season with pepper. Whisk until smooth. 2 Arrange fish in an oiled, rectangular ovenproof dish (10-cup capacity) in a single layer. Pour over sauce mixture.

3 Cook in a hot oven (200C) for 35 minutes. Remove from oven.

4 Meanwhile, place wedges in a single layer on a large oven tray.

5 Cook in same hot oven for 30 minutes, turning halfway through, or until golden brown. Remove. Transfer to a large bowl. Add remaining parmesan. Toss to coat.

6 Arrange wedges over fish. Return to same oven. Cook for a further 15 minutes, or until golden brown. Remove. Stand for 5 minutes before serving.

7 Serve with lemon wedges. Garnish with extra parsley.