Fish Pie

05:02 15 May 2010

Description

A delicious fish pie recipe is made substantially simpler with the help of canned food.
55 minutes to prepare and cook. Serves 4.
See “Can-veniently Nutritious” for more recipes.

Ingredients

250g cod or haddock fillet, skinned 150g smoked haddock fillet, skinned 200ml milk 295g can condensed mushroom soup 198g can sweetcorn, drained 300g can peas, drained

4 tbsp freshly chopped parsley Freshly ground nutmeg (optional) Juice of ½ lemon Freshly ground black pepper 820g can potatoes, drained and cut into quarters 125g cheddar cheese, grated

 

Method

1. Preheat the oven to 190C/375F/Gas Mark 5.
2. Lay the fish in a large frying pan and pour over the milk. Cover and bring slowly to the boil. Simmer gently for 5-7 minutes or until the fish flakes apart. Remove the fish and place into one large ovenproof dish or four individual dishes.
3. Add the soup to the milk and heat gently until thoroughly combined.
4. Add the sweetcorn, peas, parsley, nutmeg (if using), the lemon juice and pepper, and pour over the fish.
5. Place the potatoes on top of the fish and scatter with cheese.
6. Bake for 25 minutes or until the potatoes are beginning to turn golden and the fish filling is hot and bubbling.

Canny Fact:
You can find sustainable fish at the supermarket.

Servings

4

Nutrition Information

Calories: 417
Carbohydrate: 33.8g
Protein: 33.5g
Fat: 17.4g
Saturated fat: 8.2g
Fibre: 2.8g
 

This recipe and image is copyrighted to Canned Food UK.