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
FISH MAPPAS RECIPE | BBC GOOD FOOD
A coconut fish curry, popular in the southern Indian state of Kerala - use pollock or any other sustainably sourced white fish fillets
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil and cook the rice following pack instructions. Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. Add the garlic and tomatoes, and fry for 2 mins. Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
- Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.
Nutrition Facts : Calories 691 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.8 milligram of sodium
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