Angelfish Pie

Recipe from: 17 October 2011

Ingredients 14
Servings 1
Minutes 00:10


Serving Change
  • 1
    potatoes - peeled, boiled and mashed
  • 500
    sweet potato - peeled, boiled and mashed
  • 1/2
    small onion - finely diced
  • 1
  • 1
    olive oil
  • 2
    cloves garlic - finely chopped
  • 2
    small bay leaves
  • 30
  • 30
  • 750
    milk (or half milk, half fresh cream)
  • 400
    uncooked angelfish - remove bones and flake fish
  • Salt and pepper to taste
  • 1/2
    freshly ground mace or nutmeg
  • 200
    young asparagus - steamed for 1 and a half minutes and refreshed under iced water


Grease a deep baking dish for the pie or four smaller ones for individual servings and pre-heat the oven to 190°C.

Heat the stove on medium and in a medium-sized saucepan, melt the 1 tablespoon of butter and olive oil together.

Fry the onions till translucent.

Add the garlic and bay leaves and fry for a few seconds. Don’t brown the garlic.

Remove onion/garlic mixture and set aside.

Add the 30 ml of flour to the pan and cook for 10 seconds, stirring.

Add the butter. Stir. Cook the flour and butter for a few minutes, turning the heat down.

Add the milk, gradually, stirring with a wooden spoon so that lumps do not form.

Use a whisk if necessary.

Season with salt, pepper and nutmeg.

Add the angel fish and cook for 3 – 4 minutes until the fish is done, but not dry.

Add the onion/garlic mixture and mix through. Remove the bay leaves if you wish.

Mix the mashed potato and sweet potato together, adjusting seasoning and adding a bit of butter if desired.

Arrange the asparagus on top.

Bake for 15 minutes. Serve warm.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.


Read more on: fish  |  bake

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