- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: easy
- olive oil, for greasing
- 250 g pollock fillet, skinned and cut into 2-3cm chunks
- 250 g salmon fillets, skinned and cut into 2-3cm chunks
- 250 g haddock fillets, skinned and cut into 2-3cm chunks
- 2 tbsp plain flour
- 1 red onion, very finely sliced
- 2 carrots, coarsley grated
- 150 g frozen peas
- 500 ml shop-bought white sauce
- a bunch of dill, roughly chopped
- 1 lemon, zested
- 150 g filo pastry
- 50 g butter, melted
1. Preheat the oven to 180C/160C fan/gas mark 4. Lightly grease a 1.52litre ovenproof dish with a little olive oil.
2. Put the fish chunks in a large oven proof dish and sprinkle over the plain flour. Gently toss so each piece of fish is lightly coated. Add the vegetables, white sauce, dill, reserving a little for the garnish, and lemon zest. Gently combine so that the sauce is spread throughout the mixture then season well.
3. Brush one side of the filo pastry sheets with butter and then scrunch up, leaving the buttered side facing upwards. Place on top of the fish mixture. There is no need to be too neat. Give a good twist of black pepper, a sprinkling of salt and a little dusting of the reserved dill.
4. Bake in the oven for 3035 minutes, until the pastry is golden on top and the sauce is bubbling below. Remove from the oven and allow the fish to rest and continue cooking in the residual heat for 5 minutes or so before serving.
Recipe from Take One Pot by Georgina Fuggle (Kyle Books, £15.99)
Photography by Tara Fisher
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