Name: Fish pie fillets
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4 x 175g/6oz thick white fish fillets (we used haddock); small bunch dill leaves only, chopped; 100g half-fat soft cheese; 200g frozen prawn raw or cooked, defrosted; 4 sheets filo pastry; 2 tsp sunflower oil; 1 tbsp parmesan finely grated

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Fish pie fillets

Fish pie fillets

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.6 out of 5.34 ratingsRate

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Easy, quick, low-fat, and tasty - what more could you want

Easily halved

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Tray-baked potatoes

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

4 x 175g/6oz thick white fish

fillets (we used haddock)
small bunch dill

leaves only, chopped
100g half-fat soft cheese
200g frozen prawn

raw or cooked, defrosted
4 sheets filo pastry
2 tsp sunflower oil
1 tbsp parmesan

finely grated

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Nutrition: per serving

kcal269
fat7g
saturates3g
carbs13g
sugars2g
fibre0g
protein46g
salt1.3g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Put the fish onto a non-stick baking sheet and season all over. Mix the dill and soft cheese in a small bowl, then stir in the prawns, taking care not to break them up. Season with black pepper, then spread evenly over the fish.
step 2

Brush the filo sheets with the oil, then cut into thick strips. Scrunch the pastry up a little and crumple on top of the fish. Scatter with parmesan, then bake for 10 mins until the fish is cooked through and the pastry is crisp and golden. (If you’ve used raw prawns, check they’re cooked through.) Serve with green beans or a salad with your choice of potatoes.

RECIPE TIPS

MAKE IT MEDITERRANEAN

Heat oven to 200C/fan 180C/gas 6. Put the fish fillets (and the prawns if you like) into a baking dish then top with a 300g pot ready-made tomato sauce. Sprinkle over a generous handful chopped black or green olives then top with the filo, crumpling it as before. Scatter with the parmesan and bake for 15 mins, until the pastry is crisp and golden and the sauce bubbling.

Recipe from Good Food magazine, February 2007

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A star rating of 4.6 out of 5.34 ratings

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