Mediterranean fish pie
A simple tomato based fish pie that’s easy to prepare and also freezes well. Prepare up to step 4 and layer in a freezer and oven safe dish with a lid. Once cooled, cover, label and date, and store in the freezer. When you’re ready to cook it, remove the lid and proceed to step 5 without defrosting the dish. This recipe also works well with any sustainable firm white fish fillets. Ask your fishmonger to skin the fish fillets to save you time.
MEDITERRANEAN FISH PIE
Serves 4
Fish filling:
4 tbsp extra virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
2 medium ripe tomatoes, grated and skin discarded
1 tablespoon tomato paste
500gr cod fillets, skinned and cut into chunks
300gr salmon fillets, skinned and cut into chunks
1 cup frozen peas
1/4 cup chopped flat leaf parsley
2 teaspoons spelt flour
1 teaspoon dried oregano
1/2 teaspoon sea salt
Mash topping:
3 large potatoes, peeled and cut into small cubes
2 tbsp extra virgin olive oil
1 cup milk or dairy alternative milk
1/2 teaspoon sea salt, to taste
Preheat the oven to 190 degrees C / 375 degrees F / Gas 5.
For the mash: Boil the potatoes in water and a pinch of salt until soft. Drain and mash with olive oil, milk and season with salt.
For the fish filling: In a large frying pan sauté the onion and garlic in olive oil for 2-3 minutes until it starts to soften. Add the tomatoes, tomato paste, fish, salt and oregano. Cook uncovered for about 10 minutes. If the sauce is too runny, mix the flour with some of the sauce and stir into the pan. Add the parsley and peas and mix lightly to combine.
Pour the filling into a greased deep pie dish and top with mashed potato, using a fork to spread the mash.
Bake in the oven for about 40 minutes until bubbling on the sides and crispy on top. If you like you mash a little crispier on top, turn the oven onto the grill setting and cook for 3-5 minutes until done to your liking.
