Real fish pie

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 16
Servings 1


Serving Change
  • 5
    large potatoes, peeled and diced
  • olive oil
  • salt and milled pepper
  • pinch nutmeg (optional)
  • 1
    onion, finely chopped
  • 1
    carrot, halved and finely chopped
  • 4
    courgettes, finely chopped
  • 250
    reduced-fat cream
  • ml
    white wine
  • 2
    handfuls grated reduced-fat Cheddar cheese
  • 1
    lemon (juice only)
  • 5
    English mustard
  • 1
    large handful Italian parsley
  • 2
    handfuls spinach
  • 400
    haddock, fresh hake or kingklip, skin removed and cut into strips
  • 1
    egg, boiled, peeled and quartered


Boil potatoes in salted water for about 10 minutes, then drain and mash them with a little olive oil, salt, pepper and nutmeg, if using. Set aside. Heat a little olive oil in a saucepan and sauté the onion, carrot and courgettes for about 5 minutes. Add the cream and wine and bring to the boil. Remove from the heat and add cheese, lemon juice, mustard and parsley. Steam spinach for 1 minute or put it in boiling water and leave until wilted, then drain and chop. Arrange spinach, raw fish and egg in a shallow, ovenproof dish. Pour over cream sauce and toss gently to combine. Spread the mash on top of the fish and bake for about 25 to 35 minutes in a 230 ºC preheated oven until potatoes are golden. Serve with a mixed green salad or steamed vegetables. Per portion: 2 436 kJ; 39 g carbohydrate; 40 g protein; 30 g fat

Read more on: starch  |  bake


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