Delicious combo of white and smoked fish tossed through a creamy vegetable and tomato sauce, covered with filo pastry. Gorgeous and light, you'll cook it again and again.
2 tsp oil
2 leeks, sliced
1 fennel bulb, finely sliced
1 stalk celery, peeled and sliced
1 garlic clove, minced
1 tbsp flour
1 x 400gm can tomatoes
1/2 cup vegetable or chicken stock
1/4 cup lite cream
1/2 cup fresh parsley, chopped
400gms firm white fish, cubed or sliced
400gms smoked cod, cubed or sliced
70gms baby spinach leaves
Salt & pepper
Heat oven to 200°c and lightly oil a deep pie dish.
Heat oil in pan and add leeks, fennel, garlic and celery with a pinch of salt. Show some love here and slow cook the veg until soft - about 15 minutes. Add flour, stir through and cook for a further minute. Add tomatoes and stock and simmer for 10 minutes. Add cream, parsley and spinach and heat through. Arrange fish on bottom of casserole dish, pour over vegetables and sauce. Spray one sheet of filo lightly with oil, fold in half and place over the fish mixture. Repeat with 4 or 5 sheets until you have covered the pie dish completely, ensuring everything is 'tucked in'. Cut remaining filo sheets into quarters, scrunch each one into a ball and place on top of the pie. Spray lightly with oil and bake for 30-40 minutes.
Why it's good for you
Most fish pies are laden with cream and cheese which tends to drown out the lovely fish flavours. This pie is not so classic using a tomato sauce as the base, but the result is fantastic. Lovely low fat fish pie.
1245.7kj (296.6cal); 6.6g total fat (2.1g saturated fat)