Quick Fish Pie
Recipe: #31819
April 23, 2019
Categories: Comfort Food, Dinner, Main Dish, Fish, Snapper, Vegetables, Leek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Frozen Vegetables more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (449.6 g)
- Calories 505.1
- Total Fat - 17.8 g
- Saturated Fat - 5 g
- Cholesterol - 85.9 mg
- Sodium - 822.3 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 2.6 g
- Sugars - 9.4 g
- Protein - 46.8 g
- Calcium - 197.8 mg
- Iron - 2.6 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan forced.
Step 2
Heat oil in a 26cm ovenproof frying pan over medium heat and add leek and cook, stirring, for 2-3 minutes or until softened and then add garlic and cook for 30 seconds.
Step 3
Add the flour and cook, stirring, for 1 minute and then add the stock and wine and stir over medium heat for 2-3 minutes, until the mixture boils and thickens.
Step 4
Add the fish and cook for 3 minutes and then stir in the vegetables and dill.
Step 5
Working with 1 sheet of filo at a time, spray with oil and sprinkle with some parmesan and scrunch and place on top of fish filling. Spray with oil and bake for 10-15 minutes or until light golden and crisp.
Tips & Variations
No special items needed.
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