The whole object of travel is not to set foot on foreign land; it is at last to set foot on one’s own country as a foreign land.” – G.K. Chesterton

Wednesday, 5 September 2007

Simple single-serve fish pie

This is one of those easy recipes made with oh-so-few ingredients but taste yummy and is good for you. I used chicken stock to make the potato mash, but feel free to use the usual milk and butter if you want (I'm lactose-intolerant and dislike the taste of butter). Serves two.


600g potatoes for mashing (go for the starchy ones, not waxy)
salt and pepper to taste
some oil
1/2 medium onion, chopped
3 cloves garlic, chopped
1/4 cup chicken stock
250g non-oily fish fillet, chopped into chunks (I used hake)
1/2 cup frozen peas, thawed and cooked
grated cheese (I used cheddar and parmesan)
dried parsley


1. Make the mash (peel and cut potatoes into even chunks, boil in water until cooked, drain, add liquid (chicken stock or milk/butter), mash then season with salt and pepper to taste. Stir in the cooked peas with the mash.
2. Preheat oven to 170degC.
3. Heat the oil in a fry pan over medium high heat and saute the onion until softened. Add the garlic and stir for half a minute to roast it, then pour in half of the chicken stock to deglaze the pan.
4. Cook the fish chunks with the onion and garlic, and turn off the heat when the fish is cooked. Season with salt and pepper to taste.
5. Divide the fish into two portions, and spoon into two oven-proof bowls. Top with the potato mash and peas mixture, and sprinkle the cheese on top.
6. Place in the oven and bake for about 20 minutes or until the cheese topping has melted and browned.
7. Remove from oven, sprinkle with dried parsley and let it stand for 5-10 minutes before serving.

Who says simple can't taste good?

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