This recipe is much lighter than a traditional fish pie and also very simple to prepare.
800g potatoes, peeled & cut into chunks (GRW also like sweet potato, parsnip or cauliflower)
1 garlic clove, crushed
4 spring onions, sliced
Grated zest & juice of half a lemon
Salt & pepper to taste
2 tbsp olive oil plus extra to drizzle
½ cup crème fraiche (or natural yoghurt)
3 anchovy fillets finely chopped (optional)
1 tbsp capers drained
Handful flat leafed parsley, chopped
800g mixed fish (such as salmon, firm white fish, prawns) cut into large chunks.
Handful baby spinach
- Preheat oven to 200C.
- Cook potatoes in salted boiling water for 15-20 mins until very tender. Drain.
- Return to pot & add garlic, spring onion and lemon zest. Season with salt & pepper and stir in olive oil, breaking up potatoes as you go. Set aside to cool.
- Put creme fraiche, anchovy fillets, capers, parsley & lemon juice in a large bowl. Stir well & season.
- Fold through fish & spinach. Spoon into a large oven proof dish or 4 small ramekins.
- Top with rough potato mash.
- Drizzle with olive oil and bake in oven for 20 mins or until golden. Serve with a green salad or steamed green beans.
When choosing your fish, Salmon has a very high Vitamin D content amongst its oily fish friends. You could also add some mushrooms for more Vitamin D.