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Cheesy Topped Fish Pie

This recipe for Cheesy Topped Fish Pie comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Cheesy Topped Fish Pie

1 x 600g (1 lb 5 oz) pack of cod, coley or pollack in butter sauce (or similar)
1 x 15ml spoon (1 tablespoon) oil
2 rashers bacon, chopped
2 carrots, chopped
2 courgettes, chopped
4 tomato, chopped
salt and black pepper (optional)
55g (2 oz) butter, softened
2 x 15ml spoon (2 tablespoons) fresh mixed herbs
1 large ciabatta or french stick, sliced and cut into pieces
55g (2 oz) cheese, grated
fresh chopped parsley, to garnish

How to make Cheesy Topped Fish Pie

  • Prepare the fish in butter sauce according to the packet instructions and set aside.
  • Heat the oil in a pan. Cook the bacon, carrots, courgettes and tomato for 2 - 3 minutes. Season to taste.
  • Meanwhile prepare the herb butter. In a small bowl combine the herbs and butter together. Spread over the bread slices and set aside.
  • Spoon the fish in butter sauce into the base of a 600ml (1 pint) ovenproof dish and add the vegetables. Preheat the grill.
  • Arrange the bread slices and top with the grated cheese.
  • Grill under a moderate heat for 3 - 4 minutes or until golden brown and serve.
  • Garnish and serve with a tossed green salad.

Tip:

Try this recipe with cod in parsley sauce. Choose vegetables that all your family enjoy.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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