Fish Pie

Serves 4-6

Fish pie is such great comfort food. This recipe is a lighter option that has all the flavour and an excellent balance of nutrients. It is practically a meal in itself, but I usually serve it with some steamed seasonal greens.

Ingredients

1 tablespoon olive oil
1 large onion, peeled and sliced
3 medium size sweet potatoes
½ teaspoon sea salt
Black pepper
400g tin chopped tomatoes
300g fillet cod, haddock or whiting, skin removed
225g Greek style yoghurt
¼ teaspoon sea salt
Black pepper
TOPPING-
6 medium slices Braces bread, crusts removed
1 clove garlic
2 tablespoons olive oil
4 tablespoons chopped parsley
1 tablespoon chopped chives

Instructions

Preheat the oven to gas mark 6/200c/400f. Brush the inside of a baking dish with a little olive oil. Peel and cut the sweet potato into bite sizes, place in the dish and add the onions. Season with salt and pepper, drizzle in the oil and mix together. Roast in the oven for about 25 minutes until golden. Meanwhile make the topping. Mix together the yoghurt and egg and season. For the crumb topping place the bread, herbs and garlic in a processor and whiz together, add in the olive oil.

Take out the baking dish from the oven; cover the sweet potatoes with the tomatoes. Cut the fish fillets into strips and place on top. Spoon over the yoghurt mixture, then top with the herb breadcrumbs. Return to the oven; reduce the heat to gas mark 5/180c/325f and bake for 35 minutes. Serve with steamed mixed seasonal vegetables.