Fish pies are always a winner! Full of protein, nutrients and of course they are delicious and filling!
This recipe was recommended by one of my lovely B-Fit clients, Amanda Bowman. I hope you enjoy it!
- One tin of coconut milk (400 ml)
- 1 tbsp garlic-infused olive oil
- Juice and zest of 1 lemon
- 2 bay leaves
- 2 cod fillets (150g each)
- Undyed smoked haddock (300g)
- A splash of white wine (optional!)
- Sea salt and freshly ground pepper
- 1 large celeriac, peeled and chopped into chunks
- 2 sprigs of fresh thyme
- 1 1/2 tbsp unflavoured coconut butter
- 150g raw king prawns
- 3 Spring onions (green parts only, thinly sliced)
- A small handful of fresh chives, chopped
- 1 tbsp chopped fresh parsley to serve
- Put the coconut milk, garlic oil, lemon juice and zest and bay leaves into a large deep pan.
- Add the cod and haddock and bring to a gentle simmer. Poach the fish for around 10 minutes until the flesh flakes easily.
- Remove the fillets and set aside.
- Add the wine (if using) to the poaching liquid, season to taste with salt and pepper and leave to simmer over a low heat while you make the celeriac mash.
- Preheat the oven to 200 Degrees C/180 Degrees C Fan / Gas mark 6.
- Put the celeriac into a pan of boiling water and boil with the thyme leaves until tender.
- Drain and mash with the coconut butter, and season with salt and pepper.
- Flake the fish and divide between four individual ovenproof dishes (or you can use one big dish).
- Add the prawns, spring onions and chives to each pot and pour over one quarter of the poaching liquid – it should hvae thickened slightly by now.
- Top with celeriac mash and bake for 40 to 50 minutes, or until the pies are golden on top.
- Scatter with chopped fresh parsley and serve.