Cheat’s fish pie
Using half-fat crème fraîche gives this classic fish bake a creamy base without the extra calories
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr
- Heat the oven to 180C/fan 160C/gas 4 and boil the potatoes until tender.
- Meanwhile, put the spinach in a colander and pour over a kettle of boiling water to wilt. Cool and squeeze as much excess water out as you can, then mix with the crème-fraîche and tarragon, and season. Fold in the fish and put in the base of a small baking dish.
- Drain the potatoes and mash with the spring onions, butter and a splash of milk. Season then spoon over the fish and rough up the surface with a fork. Sprinkle over the parmesan. Bake in the oven for 35-40 minutes until golden.
PER SERVING
461 kcalories, protein 33.2g, carbohydrate 19.5g, fat 27.4 g, saturated fat 14.3g, fibre 2.6g, salt 1.9 g
Recipe from olive magazine, February 2012.
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Ingredients
- 2 large potatoes , about 200g, peeled and cut into chunks
- 100g bag young spinach , chopped
- 4 tbsp half-fat crème fraîche
- ½ a small bunch tarragon , chopped
- 1 pack fish pie mix, approx 250g
- 4 spring onions , finely chopped, including green bits
- 25g butter
- milk
- 25g parmesan , finely grated
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 1 hr
Ingredients
- 2 large potatoes , about 200g, peeled and cut into chunks
- 100g bag young spinach , chopped
- 4 tbsp half-fat crème fraîche
- ½ a small bunch tarragon , chopped
- 1 pack fish pie mix, approx 250g
- 4 spring onions , finely chopped, including green bits
- 25g butter
- milk
- 25g parmesan , finely grated
PER SERVING
461 kcalories, protein 33.2g, carbohydrate 19.5g, fat 27.4 g, saturated fat 14.3g, fibre 2.6g, salt 1.9 g
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