Black Pepper Fennel Fish Pies

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (447.7 g)
  • Calories 724.8
  • Total Fat - 41.8 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 382.1 mg
  • Sodium - 951 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.7 g
  • Protein - 64.5 g
  • Calcium - 229.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Heat the oil in a large,non-stick frying pan over high heat and add the fennel and cook for 5 minutes or until soft and golden and then add the cream, chive and lemon rind and bring to a simmer.

Step 3

While the fennel mixture is simmering, place the flour, salt and pepper in a large bowl and mix to combine and then add the fish and toss to coat and then add the fish to the cream mixture and remove from the heat.

Step 4

Divide the fish mixture between 4 x 1 1/2 cup-capacity (375ml) ramekins. Brush the ramekin rims with the egg. Cut the pastry into rounds to fit the dishes and cut 2 slits in the centre of each and then top ramekins with the pastry, brush with egg and sprinkle with extra pepper.

Step 5

Place the pies on a baking tray and cook in the oven for 15 minutes or until the pastry is puffed and golden.

Step 6

TIP - We used snapper fillets, but you can use any firm white fish.

Tips & Variations


No special items needed.

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