Name: Fish Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 375 g firm fish fillets; 1 1/2 tbs dried parsley; 500 ml milk; 8 spinach; 4 tbs plain flour; 5 tbs butter; 3 potato chopped large; 1 tsp Tabasco *to taste; 1/2 tsp salt and pepper

by buddyelle Last updated on 07/09/2019

A tasty fish/seafood meal that is easy to prepare and extremely adaptable in terms of ingredients and quantities. - buddyelle

Ingredients

375 g firm fish fillets
1 1/2 tbs dried parsley
500 ml milk
8 spinach
4 tbs plain flour
5 tbs butter
3 potato chopped large
1 tsp Tabasco *to taste
1/2 tsp salt and pepper

Method

Step 1

Poach fish in milk and dill, retain poaching liquid.
Step 2

Place fish in cassorole dish.
Step 3

White sauce: Melt butter in saucepan over medium heat.
Step 4

Stir in flour, cook for a few minutes. Season with salt and pepper.
Step 5

Add poaching liquid gradually, stir or whisk to combine.
Step 6

Continue striiring until sauce thickens.
Step 7

Pour over white sauce over fish.
Step 8

Cover with layers of boiled and drained spinach.
Step 9

Mash potatoes and smooth over spinach.
Step 10

Sprinkle with tabasco.
Step 11

Heat, uncovered at 180C.

Equipment

1 casserole dish
1 saucepan
1 whisk

Recipe Notes

from Australia’s Best Recipes team

Use firm fish fillets i.e. bronze whaler, trevally. If dried dill tips are unavailable, use parsley. Other types of seafood can be added, or to replace the fish. Prawns are a great addition. Even a seafood marinara mix, without the fish works well.