Extra-light fish pie

Latest comments and suggestions

• foodie

  01 February 2011

  foodie commented on this recipe

  this recipe sounds delicious. will definitely give this a go.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Melanie

  05 March 2011

  Melanie rated and commented on this recipe

  

  This is delicious! I've made it several times and it'ss been loved by all! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pointermanuk

  11 April 2011

  pointermanuk rated and commented on this recipe

  

  Delicious Easy to make and would definitely recommend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SC

  10 January 2012

  SC commented on this recipe

  Sorry if this is a dense question, but if I make this as 4 individual pots rather than one big one how long should I then cool it for? I don't want to dry out the fish, but as the recipe suggests the pie & film cook simultaneously, I'm worried I will end up with raw pastry. Would it be better to cover the Pies with foil & cook the tops separately? Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  01 May 2012

  Helen rated and commented on this recipe

  

  Didn't have the right quantities of fish so substituted with some chopped up hard boiled eggs and will add mushrooms also next time. Pie really nice and light although the picture displays a lovely creamy sauce, not sure what I did wrong but mine barely had any liquid! Would however make again as was light and tasty and very simple to make

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zebeedee

  03 July 2012

  zebeedee commented on this recipe

  This was gorgeous, creamy, light but very filling and very easy for even a novice like me to make, will be doing again for family soon

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EA

  04 March 2013

  EA commented on this recipe

  The creme fraiche split in mine.. so it wasn't nice and creamy as it shows in the photo. Also 30-40 was too long for the fish, it was a bit dry. The recipe idea is nice though, next time I will use half creme fraiche and half cream, or just more creme fraiche at a lower temp for the fish. I also finished it off with a quick grill to crisp up the filo pastry, as it was quite soft prior to that.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1094639/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g spinach , chopped
• butter
• 250g skinless cod or pollock fillet
• 250g skinless smoked haddock fillets, skin on
• 300g raw king prawns
• 200g tub half-fat crème fraîche
• small bunch parsley , chopped
• 3-4 large sheets filo pastry

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 300g spinach , chopped
• butter
• 250g skinless cod or pollock fillet
• 250g skinless smoked haddock fillets, skin on
• 300g raw king prawns
• 200g tub half-fat crème fraîche
• small bunch parsley , chopped
• 3-4 large sheets filo pastry

PER SERVING

375 kcalories, protein 41.8g, carbohydrate 14.9g, fat 16.8 g, saturated fat 9.5g, fibre 2.2g, salt 2.29 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.