FAMILY MEALS: EASY FISH PIE RECIPE | BBC GOOD FOOD
A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire – Food writer
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, FatContent 15.7 grams fat, SaturatedFatContent 7.5 grams saturated fat, CarbohydrateContent 50.5 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5.7 grams fiber, ProteinContent 27.1 grams protein, SodiumContent 1 milligram of sodium
BEST FISH PIE RECIPE | JAMIE OLIVER FISH PIE RECIPES
A real crowd-pleaser – swap in any fish you like in this versatile, comforting pie.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
- Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
- Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
- Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
- Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
- Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
- Dot and spread the mash evenly over the top of the fish and grated veg.
- Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Nutrition Facts : Calories 683 calories, FatContent 33.2 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 53.1 g protein, CarbohydrateContent 45.7 g carbohydrate, SugarContent 4 g sugar, SodiumContent 2.6 g salt, FiberContent 4.7 g fibre
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Total Time 2 hours 20 minutes
Calories 510 calories per serving
- Buy your lobster on the day you want to cook it. Ask your fishmonger to kill it for you, or if you’re happy doing it yourself, place the live lobster in the freezer for 30 minutes, so it’s docile.
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- Remove, cool, and carefully halve the lobster, then remove the meat to a bowl – save the claws to decorate, if you like, or, even better, crack, pull out the meat and add it to the bowl.
- Put all the shells back into the empty pan you cooked the lobster in and bash with a rolling pin, then pour in the milk and simmer on a low heat for 15 to 20 minutes to impart unbelievable flavour.
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- Preheat the oven to 180°C/350°F/gas 4.
- Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
- Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed), then dot the lobster meat in and around. Pour over the sauce, top with the mash, then drizzle lightly with oil and poke in your lobster claws (if using).
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Total Time 20 minutes
Calories 767 calories per serving
Preheat the oven to 200ºC, 180ºC fan, gas mark 6. Line a baking tray with baking parchment and arrange the salmon fillets on top - If you're using the frozen salmon, defrost and pat dry with kitchen paper before adding the potato
Mix the soft cheese and the chopped chives together in a small bowl, then spread the mixture over the top of the salmon fillets.
In a separate bowl, loosen the mashed potato with a fork, then spoon onto the salmon fillets. Brush with the melted butter.
Bake for 12-15 minutes until the salmon is cooked through and the potato is crispy on top.
Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and serve with the salmon and rocket.
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From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 767 calories per serving
Preheat the oven to 200ºC, 180ºC fan, gas mark 6. Line a baking tray with baking parchment and arrange the salmon fillets on top - If you're using the frozen salmon, defrost and pat dry with kitchen paper before adding the potato
Mix the soft cheese and the chopped chives together in a small bowl, then spread the mixture over the top of the salmon fillets.
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