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Recipe for :

Crispy Bread Topped Fish Pie

This recipe for Crispy Bread Topped Fish Pie comes from Seafish -

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 Crispy Bread Topped Fish Pie

455g (1lb) coley or haddock fillet, skinned
225g (8oz) cooked peeled prawns
2 x 15ml spoon (2 tablespoons) oil
1 onion, chopped
85g (3oz) mushrooms, sliced
1 x 350g tub cheese sauce
1 x 195g can sweetcorn
bunch fresh parsley, chopped
salt and black pepper
5 slices bread
10g (knob) butter

How to make Crispy Bread Topped Fish Pie

  • Preheat the oven to 200°C / 400°F / Gas Mark 6
  • Heat the oil in a large pan. Add the onion and mushrooms. Cook for 2 - 3 minutes.
  • Add the cheese sauce and simmer for 2 - 3 minutes until hot. Add the fish, prawns, sweetcorn, herbs and seasoning.
  • Spread the bread slices with butter and cut into triangles.
  • Spoon the fish mixture into a 1.2 litre (2 pint) ovenproof dish. Arrange the bread triangles on top.
  • Cook uncovered for 35 - 40 minutes. Serve with a crisp, green salad.

Serves 4





Reproduced with the permission of Seafish -