This is a fresh take on a traditional fish pie. It is so simple, Abby’s boys have made it before (and did a great job). When the family comes home from a day’s fishing with a chilly bin (or esky/cooler depending on where you live!) full of fish this is the meal they ask for.
We live by the sea and all the kids (and parents) love to fish. Many of our summer evenings and weekends are centered around getting out in the boat and it is a rare trip that the fishing rods don’t come out at some point. Of course like many good fishing stories the fish get bigger the more the stories are told! So if you are fortunate enough to catch or be given some fresh fish (or live close to a fish shop!) this pie is a fantastic dinner option.
The tomato and horseradish give the dish a fresh taste and look stunning. The meal takes about 30 minutes to prepare and another 25 minutes to cook. The fish is gently cooked separately and set aside while the sauce is made. We usually use snapper which is a firm white fish, but tarakihi or any white fish that holds its shape is good. You can also use frozen fillets if that’s all you have on hand.
Fabulous Fish Pie
2-3 tablespoons olive oil
600-800 grams fresh fish fillets (skin removed)
1 onion sliced (red or brown)
2 cloves garlic
2 tablespoons flour
Cherry tomatoes (as many as you like)
1 generous tablespoon horseradish cream
1 cup pouring cream
1/3 cup chopped flat leaf parsley (optional)
1/3 loaf (approximately) sour dough, ciabatta or similar
30 grams butter
Preheat your oven to 200°C or 390°F.
Melt the butter, tear the bread into chunks and toss in the melted butter till the bread is lightly coated. Set aside.
Heat 2 tablespoons of oil in a frying pan. Cut the fish into generous bite size pieces and gently cook till almost done. Remove from the pan and set aside (keeping warm).
In the same pan, adding another tablespoon of oil if needed, cook the sliced onion till transparent and soft, adding the crushed garlic toward the end of the onions cooking time. When the onion and garlic are done, add the flour and cook for 1 minute. Add the horseradish cream and pouring cream and return the fish to the pan. Add the tomatoes, leaving them whole. Place in an oven proof dish scattering the torn bread over the fish mixture. Bake for 25 minutes or until the bread is golden and toasted.
This recipe has been slightly adapted from Donna Hay Magazine