Fish
Traditional style fish pie with potato, carrot and fresh dill. Baked with a crunchy panko topping and a hint of lemon. Served with sautéed greens.
No Fish option - replacement is chicken breast fillet.
Gluten friendly option - panko is replaced with 70g cornflakes.
No Fish option - replacement is chicken breast fillet.
Gluten friendly option - panko is replaced with 70g cornflakes.
1. Set oven to 200°C. Chop potatoes and carrot into 1cm cubes. Slice spring onions (green + white part) and celery. Dice fish fillets into 2-3 cm chunks.
2. Heat a large frypan with 1/2 tbsp oil and 2 tbsp butter over medium heat, sauté vegetables for 8-10 minutes, or until softened.
3. Sprinkle over 2 tbsp flour. Pour in 1 cup milk, 1 cup water, add 1 crumbled stock cube and 2 tsp mustard. Simmer for 2-3 minutes, or until thickened then add fish. Chop and add half of the dill, season with salt and pepper.
4. Transfer fish mixture into an ovenproof dish (see notes). Combine panko crumbs with lemon zest, remaining dill, crushed garlic and 1 tbsp oil. Sprinkle on top of the pie. Bake for 10 minutes, or until golden.
5. Rinse and reheat the frypan with 1 tbsp butter. Trim and halve beans, slice courgettes and add to pan. Cook for 3 minutes or to your liking, squeeze over 1/4 lemon juice and season with salt and pepper.
6. Serve fish pie with a side of greens and remaining lemon cut into wedges,
Notes:
Keep fish mixture in the frypan, if ovenproof, and sprinkle with crumbs. Chop green beans, grate courgettes and add to the pie if preferred.
No Fish option - replacement is chicken breast fillet.
Cook as per recipe instructions, increase cooking time slightly to make sure chicken is cooked through.
Gluten friendly option - panko is replaced with cornflakes. Crush to use.
2. Heat a large frypan with 1/2 tbsp oil and 2 tbsp butter over medium heat, sauté vegetables for 8-10 minutes, or until softened.
3. Sprinkle over 2 tbsp flour. Pour in 1 cup milk, 1 cup water, add 1 crumbled stock cube and 2 tsp mustard. Simmer for 2-3 minutes, or until thickened then add fish. Chop and add half of the dill, season with salt and pepper.
4. Transfer fish mixture into an ovenproof dish (see notes). Combine panko crumbs with lemon zest, remaining dill, crushed garlic and 1 tbsp oil. Sprinkle on top of the pie. Bake for 10 minutes, or until golden.
5. Rinse and reheat the frypan with 1 tbsp butter. Trim and halve beans, slice courgettes and add to pan. Cook for 3 minutes or to your liking, squeeze over 1/4 lemon juice and season with salt and pepper.
6. Serve fish pie with a side of greens and remaining lemon cut into wedges,
Notes:
Keep fish mixture in the frypan, if ovenproof, and sprinkle with crumbs. Chop green beans, grate courgettes and add to the pie if preferred.
No Fish option - replacement is chicken breast fillet.
Cook as per recipe instructions, increase cooking time slightly to make sure chicken is cooked through.
Gluten friendly option - panko is replaced with cornflakes. Crush to use.
potatoes (medium) 2
carrot 1
spring onions 1/2 bunch
celery 1 stick
white fish fillets 2 packets
dill 1 packet
panko crumbs 100g
lemon 1
garlic 1 clove
green beans 1 punnet
courgettes 2
Pantry list:
oil + butter (for cooking), salt, pepper, flour (plain or of choice), milk, stock cube (chicken or veg), mustard (seeded)
carrot 1
spring onions 1/2 bunch
celery 1 stick
white fish fillets 2 packets
dill 1 packet
panko crumbs 100g
lemon 1
garlic 1 clove
green beans 1 punnet
courgettes 2
Pantry list:
oil + butter (for cooking), salt, pepper, flour (plain or of choice), milk, stock cube (chicken or veg), mustard (seeded)
