fitnaturally fish pie

Fish has many benefits – it contains good fats, loads of vitamins and is very rich in minerals. This gorgeous pie includes oily fish, white fish and shellfish so you get the full range. The sauce is lightened up by using creme fraiche. So nice.

This one is a fitnat client-fave.
Serves: 4-6 • Prep: 30 mins • Cook: 20 mins • Easy 
  • 2 salmon fillets
  • 2-3 pieces of white fish such as sea bass or cod
  • 1-2 pieces of smoked haddock
  • mug of prawns
  • 2-3 hard boiled eggs (optional but v lush)
  • 2 leeks, finely sliced
  • 1 onion finely chopped
  • 1-2 carrots, sliced
  • fresh spinach/asparagus/broccoli, about 2 mugs full (optional)
  • 500g/ml tub of full fat creme fraiche
  • 150g grated extra mature cheddar
  • fresh lemon juice
  • salt and pepper
  • pinch of nutmeg
  • 4-5 mugs of creamy mash made with milk and butter. You’ll prob need to peel 4-5 baking-size potatoes.
Cook the fish, except prawns, in a pan of seasoned milk, you can throw in some herbs if you have any. Cook the prawns separately in butter. Buy frozen raw prawns.

Sauté the leeks, onion and carrots in butter, with seasoning.

Make the mash. No lumps please, creamy creamy buttery, add some salt!

Place cooked fish in earthenware dish and top with the leeks, onion and carrots. Add cooked broccoli or spinach if using.

Mix the creme fraiche with a large squeeze of lemon, black pepper, salt, nutmeg and some dijon mustard and spread it over the fish. Add a layer of grated cheese.

Slice the hard boiled eggs and lay them all over the top. Cover with the mash and another layer of cheese.

Bake for about 20 mins at about 180C.

Portion size should be about ¼ of a regular dinner plate for women and ⅓ for men.

Serve with green veg such as runner/green beans and peas.
Nutrition info
Vitamins: A, all the Bs, C, D, E, folate, K.

Minerals: calcium, magnesium, copper, manganese, zinc, iron, phosphorus.

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Stress cannot exist in the presence of pie.
David Mamet
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