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Spring fish pie

Spring fish pie

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Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A special after-work supper treat – easily doubled if you've got friends over

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal529
fat22g
saturates7.7g
carbs41g
sugars6.5g
fibre4.9g
protein44g
low insalt1g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.

  • STEP 2

    Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.

RECIPE TIPS
MAKE IT DIFFERENT

You can use other fresh fish, such as salmon, instead of the cod. Or try using smoked fish, such as diced smoked haddock or flaked smoked mackerel.

Recipe from Good Food magazine, April 2006

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Overall rating

Rating: 4 out of 5.31 ratings
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