Fish and Vegetable Pie
This simple fish pie recipe is quick and easy to prepare for those midweek family meals.
Recipe from GH Nutrition
Ingredients
150g unsalted butter
50g wholemeal flour
500ml milk
25g parmesan, grated
1 brown onion, diced
300g smoked cod fillet, skin removed, cut into chunks
300g salmon fillet, skin and bones removed, cut into chunks
300g snapper fillet, skin and bones removed, cut into chunks
100g baby spinach
200g mixed frozen vegetables i.e. peas, cauliflower, broccoli
Puff pastry sheets, frozen or fresh
Fresh rocket leaves, washed, to serve
Lemon wedges, to serve
Equipment
Large Saucepan
Small Saucepan
Baking Dish
Recipe
Preheat oven to 180 degrees Celsius. Melt 50g butter in a large saucepan over medium-heat. Add the flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook for 5 minutes, or until thick. Add the parmesan and stir to combine. Season with sea salt and cracked black pepper. Set aside.
In a small saucepan melt 25g butter over medium heat, add the onion and cook for 5 minutes, or until tender. Add the onion to the white sauce along with diced fish, baby spinach and mixed frozen vegetables. Season with salt and cracked black pepper.
Pour mixture into a baking dish. Top with pastry. Melt remaining butter and brush over the pastry. Bake for 20-35 minutes, or until golden.
Serve with rocket and lemon wedges.
