Oven-Baked Fish Pie
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat4.1 g
Trans Fat0 g
Unsaturated Fat0.6 g
Oven-baked fish pie. This is a quick and easy dish to make for a family meal, with the taste of a restaurant-quality dish.
What kind of fish is best to use?
The type of fish you should use depends on the flavor of the dish, your recipe, and your budget. You can use any kind of fish to make a dish taste good.
If you want a lemon flavor for example, then cod, flounder, or any other white-fleshed fish (I used haddock) will do just fine. If you’re trying to create a more delicate dish that’s creamy in texture then you’ll want something like salmon or tilapia.
What are the benefits of oven-baked fish pie?
Cooking fish can be time-consuming and troublesome. However, it also provides a lot of benefits such as enhancing the flavor and texture of the fish, making it more flavorful and delicious.
If you’re not a fan of cooking, oven-baked fish pie is a great substitute for the original dish. You get all the benefits of cooking without having to spend time in the kitchen.
Is it healthier than deep-fried fish pie?
Deep-fried fish pie is a classic British dish that’s typically made with cod, breadcrumbs, egg, and milk. The ingredients are mixed together and then the mixture is deep-fried in oil.
Fish pie can be healthy if it’s indulgently made with plenty of white fish and vegetables such as broccoli or spinach. However, too often it includes high amounts of salt, sugar, or saturated fat which can be detrimental to our health.
Oven-Baked Fish Pie
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- 1 pound (480 g) smocked haddock
- 2 cups (500 ml) milk
- 5 tablespoons unsalted butter
- 1 onion,peeled and chopped
- 1/3 cup all-purpose flour
- 3 oz (90 g) large cooked peeled shrimp
- 3 oz (90 g) baby spinach leaves
- 1 cup frozen peas, thawed
- 2 hard-boiled eggs,s helled and quartered
- 3 potatoes,peeled, boiled until soft and drained
- salt and freshly ground black pepper to taste
In a shallow pan, combine smoked haddock and 2 cups of milk. Bring to boil, then reduce heat and simmer for 10-15 minutes.
In a frying pan melt 4 tablespoons of butter, then add onion and cook for 5 minutes. Stir in the flour and cook for 30 seconds. Remove the onion mixture from the heat. Strain the milk from the fish and stir the milk into the onion mixture.
Return to the heat and boil, stirring gently, until thickened. Flake the fish and add it to the sauce with shrimp, spinach, and peas. Cook over medium heat for 2-3 minutes, until hot. Stir in hard-boiled eggs.
In a frying pan, melt the remaining 1 tablespoon butter. Combine melted butter, boiled potato, and remaining milk. Mash well. Season mixture with salt and black pepper to taste.
Put the lower grilling rack in the turbo oven. Set oven temperature to 350°F(180°C). Transfer the filling to an 8-inch(20 cm) square ovenproof dish and top with potato mixture, covering the filling completely. Cover turbo oven and bake for 20-25 minutes, until the potato mixture has browned. Serve the oven-baked fish pie hot.