Name: Filo-topped fish pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 100g butter; 1 onion finely chopped; 1 fennel bulb finely chopped; 1 garlic clove finely chopped; 1 tbsp tomato purée; 200ml white wine; 400g can chopped tomato; 150ml double cream; 300g sea bass fillets, skinned and cut into large pieces; 250g halibut skinned and cut into large pieces; 200g large raw prawn; small pack flat-leaf parsley chopped; 2 tbsp chopped tarragon; 6 sheets filo pastry measuring 30 x 25cm

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Filo-topped fish pie

Filo-topped fish pie

Angela Boggiano

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Serves 6

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 4.9 out of 5.25 ratingsRate

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Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns

Freezable (before baking)

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Ingredients

Nutrition

Units:

MetricUS

100g butter
1 onion

finely chopped
1 fennel bulb

finely chopped
1 garlic clove

finely chopped
1 tbsp tomato purée
200ml white wine
400g can chopped tomato
150ml double cream
300g sea bass

fillets, skinned and cut into large pieces
250g halibut

skinned and cut into large pieces
200g large raw prawn
small pack flat-leaf parsley

chopped
2 tbsp chopped tarragon
6 sheets filo pastry

measuring 30 x 25cm

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Nutrition: per serving

kcal484
fat30g
saturates17g
carbs19g
sugars6g
fibre3g
protein28g
salt0.8g

Method

step 1

Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.
step 2

Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.
step 3

Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.
step 4

When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.

Recipe from Good Food magazine, November 2013

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A star rating of 4.9 out of 5.25 ratings

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