1Preheat oven to moderate, 180 C. Place 6 x 1-cup shallow ovenproof dishes on an oven tray.
2Place potatoes in a microwave-safe bowl and cover with water. Microwave on high power, 8 to 10 mins, until tender. Drain well. Transfer to large bowl with sour cream. Mash well. Add all remaining ingredients to bowl. Mix well. Season to taste.
3Spoon mixture evenly among dishes. Arrange baguette slices over each pie dish, overlapping slightly. Brush with oil and scatter cheese over.
4Bake 20 to 25 mins, until fish is cooked through and croutons are crisp and golden. Sprinkle with extra parsley to serve.
Photo: Bauer/Rob Shaw