SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 436.9
  • Total Fat: 11.3 g
  • Cholesterol: 109.7 mg
  • Sodium: 272.5 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 39.5 g

View full nutritional breakdown of Luxury, Easy Fish Pie calories by ingredient
Report Inappropriate Recipe

Luxury, Easy Fish Pie

Submitted by: CHEEKYCHOOK

Introduction

I mash the potato, then take the correct amount (400g, approx 2 cups) out for the pie, adding in the low fat butter. For those not trying to watch their weight I serve it with the additional mash potato with extra butter!! I mash the potato, then take the correct amount (400g, approx 2 cups) out for the pie, adding in the low fat butter. For those not trying to watch their weight I serve it with the additional mash potato with extra butter!!
Number of Servings: 3

Ingredients

    Scallops, 100g, (16 very small)
    Shrimp, cooked, 12 large (75g)
    Smoked haddock, 1 small fillet, (175g) cut into chunks
    Tilapia, or Basa or Cod, 1 x small fillet, (100g) cut into chunks
    Milk, nonfat, 0.75 cups
    Hot water (stock) 0.5 cup
    Low fat cream cheese, 2 tbsp
    Cornstarch, 15 grams
    Parsley, 1 handful, chopped
    Onions, raw, 1 medium, chopped
    Olive Oil, 1 tsp
    Spinach, frozen, 1 cup - defrosted
    Garlic, 3 cloves, pureed
    Potato, cooked & mashed (no butter), 400g (2 cups)
    Lurpak lighter, 2 tbsp
    Small pinch of chilli powder
    Black pepper, fresh ground

Directions

Cook potatoes in salted water. Whilst that is happening, heat oil in another pan, gently fry onions until transparent.
Add garlic to pan and fry for another min.
Add milk (reserving just a little to add to the mash potatoes), water (or stock) and cream cheese to pan and bring to boil, stirring continuously, add fish and cook gently for a further few minutes.
Add scallops and prawns to pan.
Slake cornstarch with a little cold water and stirring continuously, add the cornflour mix to the pan.
Continue to cook gently and until thickened (approx for a few minutes).
Season to taste with freshly ground black pepper, add the small pinch of chilli powder and add chopped parsley.
Spread the spinach in the base of an oven proof dish.
Add fish mixture.
Drain and mash potato with the lurpak, adding the reserved milk, season to taste.
Spread over the fish dish.
Place under grill on full, until browned.

NB This dish can be prepared in advance. To reheat, cook in ovenb on 180C for approx 20 - 30 mins.


Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.





TAGS:  Fish | Dinner | Fish Dinner |

Great Stories from around the Web


Rate This Recipe