Wild Cod & Halibut Pie

Submitted By:
Supnat


No. of Servings:
4 Preparation time:
30min(s) Course:
Main Cooking time:
45min(s) Cooking Instructions:
Preheat the oven to 190oc/ fan oven 170oc/Gas Mark 5. Grease a baking dish with a small knob of butter.

Cook the potatoes in lightly salted boiling water for about 25 minutes unitl tender. At the same time, cook the courgettes for about 7 mins, then drain them well.

Meanwhile, put the fish fillet into a shallow pan with the stock, bay leaf and another knob of butter. Heat and simmer gently, partially covered for 5 or 6 mins until the fish is cooked. Should flake easily when tested with a fork. Use a draining spoon a lift the fish into the baking dish.

Pour the white wine into the pan with the liquid from cooking the fish. Remove the bay leaf. Add the blended cornflour and heat, stirring constantly until thickened and smooth. Stir in the peas, courgettes and dill. Season, and then pour into the baking dish, gently combining it with the fish.

Drain the potatoes and mash them with the milk and butter. Season with pepper and if you prefer add a little salt to taste. Spoon mash on top of the fish mixture, spreading it out to cover the entire surface. If you prefer pipe the potato on top of the fish. Transfer to the oven and bake for 35 mins, until the potato topping is golden brown.