One-Pan Fish Pie

4
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In

Recipe: #28253

September 30, 2017



"From our week day newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (390.7 g)
  • Calories 648
  • Total Fat - 41.9 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 156.6 mg
  • Sodium - 700.4 mg
  • Total Carbohydrate - 23.6 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.2 g
  • Protein - 43.5 g
  • Calcium - 115.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 220C/200C fan forced.

Step 2

Melt the butter in a medium (20cm top measurement) ovenproof frying pan over moderate heat and add the leek, celery and carrot and cook and stir for 3 minutes or until golden brown.

Step 3

Add flour and cook and stir for 1 minute or until mixture thickens and then gradually whisk in the boiling water, crumbled stock cube and cream and cook and stir for 3 minutes or until the sauce boils and thickens and then add the mustard, zest, fish, parsley and dill and stir to combine.

Step 4

Brush the frying pan edge with a little egg and top with the pastry sheet, trim edges to fit and then brush top with a little more egg and plan the pan on an oven tray and bake for 25 minutes or until pastry is puffed and fish cooked (flakes easily when tested with a fork).

Step 5

Serve with lemon wedges.

Tips & Variations


No special items needed.

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