recipe for Cheesy Topped Fish Pie comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Cheesy Topped Fish Pie
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
55g (2 oz) cheese, grated
fresh chopped parsley, to garnish
to make Cheesy Topped Fish Pie
the fish in butter sauce according to the packet instructions
and set aside.
the oil in a pan. Cook the bacon, carrots, courgettes
and tomato for 2 - 3 minutes. Season to taste.
prepare the herb butter. In a small bowl combine the
herbs and butter together. Spread over the bread slices
and set aside.
the fish in butter sauce into the base of a 600ml
(1 pint) ovenproof dish and add the vegetables. Preheat
the bread slices and top with the grated cheese.
under a moderate heat for 3 - 4 minutes or until golden
brown and serve.
and serve with a tossed green salad.
this recipe with cod in parsley sauce. Choose vegetables
that all your family enjoy.
with the permission of Seafish - www.seafish.org