Spring fish pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 250g bag washed leaf spinach
- 450g small new potato
- 2 eggs
- 300g skinless, boneless white fishfillet, cut into large chunks
- 100g half-fat crème fraîche
- juice ½ lemon
- 1 tbsp olive oil
Nutrition: per serving
- kcal529
- fat22g
- saturates7.7g
- carbs41g
- sugars6.5g
- fibre4.9g
- protein44g
- salt1glow
Method
step 1
Heat oven to 220C/fan 200C /gas 7. Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.
step 2
Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the crème fraîche and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few mins, then serve straight from the dish.
