Filo-topped fish pie

Filo-topped fish pie

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(8 ratings)

Prep: 25 mins Cook: 40 mins


Serves 6
Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns

Nutrition and extra info

  • before baking

Nutrition: per serving

  • kcal484
  • fat30g
  • saturates17g
  • carbs19g
  • sugars6g
  • fibre3g
  • protein28g
  • salt0.8g
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  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 fennel bulb, finely chopped
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 garlic clove, finely chopped
  • 1 tbsp tomato purée
  • 200ml white wine
  • 400g can chopped tomato
  • 150ml double cream
  • 300g sea bass fillets, skinned and cut into large pieces
  • 250g halibut, skinned and cut into large pieces



    The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty…

  • 200g large raw prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • small pack flat-leaf parsley, chopped
  • 2 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 6 sheets filo pastry measuring 30 x 25cm


  1. Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.

  2. Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.

  3. Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.

  4. When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.

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Comments, questions and tips

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2nd Apr, 2018
Made two for Easter lunch - it was delicious. Used 5 haddock, 5 undyed smoked. Light, tasty and the filo pastry gave it a lovely crunch on top. First time made - now on the "go to" list. The leftovers were delicious cold too!
12th Oct, 2015
Excellent recipe! I also did salmon and cod. I think you can't go wrong with any fish. I noticed I scrunched my phyllo a little too much on some spots so they didn't crisp up as much as I wanted despite the top being quite golden. I will make this again.
23rd Nov, 2014
What a lovely pie and such a change from the normal stodgy ones. The sauce was full of flavour but very light. I used the fish suggested but addedit little bit more wine and fennel. We'll most definitely eat it again, scored 8.5.
13th Dec, 2013
A great recipe. One of the gripes I have with making a traditional fish pie is all the various stages and numerous pots & pans you have to go through, this really simplifies all that. My friends loved it and asked for the recipe.
Frantic Flapjack
26th Nov, 2013
This was really lovely and the tomato sauce was a lovely change. It was very tasty and the topping worked very well. I used smoked haddock, sea bass and prawns. Would rate as 5 stars but couldn't get it to work!
7th Nov, 2013
Full success! The filo topping is crunchy and because I couldn't find halibut nor sea bass, I took salmon and cod... Delightful and I will definitely do it again!
26th Mar, 2014
Hi made this last night went down a treat!on the info page is says freeze before baking ? I have 2 portions left over can they not be frozen when cooked I haven't used prawns just a fish pie mix and coley ?
goodfoodteam's picture
11th Apr, 2014
Hi there. For best results do not freeze after baking.
7th Mar, 2014
If I wanted to reduce the calories in this, would it be ok to use low fat yoghurt instead of double cream? Thank you!
goodfoodteam's picture
18th Mar, 2014
Hi there. Yes, you could use yogurt, or low fat crème fraiche, it won't be as rich but will still taste good.
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