• Cooking Time: 30 minutes
• Servings: 2
• Preparation Time: 20 minutes
• 1 fillet of a white fleshed fish (non-oily) less than 1 cup cubed
• about 6 large shrimp
• 1 cup haricot vert or long green beans
• 1 cup tomato sauce (make your own, it's better)
• 1 medium russet potato
• 1 parsnip
• milk
• olive oil
• salt
• pepper

1. Cube potato and parsnip, boil in salted water until soft. Mash with olive oil and add a small amount of milk to make slightly creamy. Cube fish and shrimp (peeled) and spread evenly in the bottom of small square baking dish. Toss with a small amount of olive oil. Spoon tomato sauce over fish. Layer haricot vert (green beans) over fish and tomato sauce. Sprinkle beans with a small amount of salt and pepper. Spoon small lumps of mashed potatoes on top. Bake until fish is cooked (350 degree oven).

note: updated to gluten-free November 16, 2010 (no modifications required)