Super Healthy Spring Recipe: Fish Pie
Don’t you just love this warmer weather! With spring well and truly on its way, now is the time to indulge in some lighter food choices for your evening meal. But before you think this means you’ll be hungry by 9pm and the kids will moan, try this fantastic fish pie – it’s lighter than standard ones and will help you fit into those summer clothes with ease!
Here’s what you need:
- 500g washed leaf spinach
- 900g new potatoes
- 4 eggs
- 600g boneless, skinless white fish cut into chunks
- 200g crème fraiche
- 1 lemon juiced
- 2 bsp olive oil
Prep Time: 10 mins
Cooking time: 35 mins
Preheat the oven to 220 degrees (gas mark 7). Whilst the oven is heating, place the spinach in a colander and the new potatoes in a pan. Pour boiling water over the spinach to wilt it. Pour the rest of the boiling water on to the new potatoes and continue to cook for a further 8-10 minutes until a knife can easily cut into them. Once cooked, drain the potatoes and mash.
Once the spinach has cooled down, squeeze the excess water out with your hands and scatter it across the bottom of an oven-proof dish. Leave a few gaps for the eggs which you can now crack into the dish. Season with salt and pepper as desired. Finally, place the fish chunks over the spinach and eggs and then spread the crème fraiche and drizzle the lemon juice. Pop in the oven to bake for 20-25 minutes until you can see the sauce bubble down the sides and the top is nice and golden.
Leave to stand for a couple of minutes before serving with peas or broccoli. Or if you’re feeling a little naughty, serve with some warm ciabatta bread!
Nutritional Information: PER SERVING
529 calories, 44g protein, 41g carbohydrates, 22g fat, 4.9g fibre
Recipe from BBC Good Food