Fish PiePrep.Time: 20 mins
Cook.Time: 60 mins
Large Glass Roasting Dish
375g/12oz White Fish
2 Cooking Onions
2 Cloves Garlic
2 tbs Olive Oil
Cheese for topping
25g/1oz Plain Flour
1 Fish Stock Cube
½ tsp Mixed Herbs
MethodPre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and halve potatoes and boil until soft.
Peel and chop onions finely and fry in olive oil until soft.
Finely chop the garlic, add to the onions and sauté for a few minutes.
Check fish for bones by running your hand over the fish.
If you feel bones, pluck them out, either with your fingers or a pair of tweezers.
To remove skin, place the fish skin side down on a board.
Using a sharp knife, and holding the tail end, cut through the flesh, close to where you are holding it, but not through the skin.
Holding the knife at a 75° angle, pull the tail towards you while moving the knife gently side to side.
The skin should come away from the flesh easily if the fish is fresh.
Cut the fish into small cubes and place in the glass dish, sprinkle prawns on top.
Pour onion and garlic mixture over the fish.
For the white sauce, put all the ingredients in a saucepan over a medium heat.
Whisk gently until the butter has melted.
Now using a wooden spoon, keep stirring until the sauce has thickened nicely.
Pour over the fish and onions.
Mash the potatoes with a little butter and milk and season well with pepper.
Spread over the sauce and fluff the top with a fork.
Sprinkle over the rest of the grated cheese and more black pepper.
Bake in centre of oven for 40 minutes.
Serve with seasonal vegetables.
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