Sherried Haddock Baked with Peas and Potatoes

These are quick and easy crustless pot pies.  But if you have puff pastry hanging around, you can trow some on top.  And if you have some shrimp hanging around, toss them in too.
1-1/4 lb haddock (or cod) fillet, cut into 1-inch pieces
2 Yukon Gold potatoes, washed and cubed
1 cup frozen peas, thawed

1 Tbsp butter
2 Tbsp canola oil
1/4 lb bacon, diced
1 small onion diced, about 1 cup
2 cloves garlic
dash red pepper flakes
2 Tbsp flour
1/4 cup sherry
about 1-1/2 cup milk
1/2 tsp dried dill weed

Preheat oven to 375F. Tip potatoes into a pot and cover with cold water. Bring to a gentle boil, and then salt the potatoes generously. Bring down to a simmer and cook only just until they begin to soften enough to get a fork through - they will cook more while baking the dish.  Drain the potatoes and set aside.

Meanwhile, cook the bacon and onions in the butter and oil until the bacon is browned and the onions are golden, about 10 minutes.

Add the garlic and red pepper flakes and cook another 2-3 minutes. Make a roux by whisking in the flour and cooking for about 3-4 minutes. Then whisk in the sherry and enough milk to make a creamy sauce. Allow the sauce to come to the boil to get it to thicken. Adjust thickness with milk. Stir in the dill weed and adjust seasoning with salt and pepper to taste.

Distribute the fish, potatoes and peas in four greased individual baking dishes, or otherwise one casserole.

Distribute the sauce evenly among the dishes.

Bake for about 30 minutes, until bubbly and browned.

Serves 4.