Lemony fish pie for dinner tonight
49
- Prep Time25 min
- Total Time35 min
- Makes4 Servings
Roberto Caruso
Ingredients
2 large potatoes, about 500g, peeled and diced
500 g tilapia, cut into bite-sized pieces
1 tbsp all-purpose flour
1/4 tsp salt
1 tbsp olive oil
2 cups frozen mixed vegetables
3/4 cup 35% cream
1 tbsp dried dill
1 tbsp lemon zest
3 tbsp lemon juice
1/2 tsp garlic salt
Instructions
Preheat broiler. Spray a 2-L casserole dish with oil. Boil potatoes in a medium saucepan until tender, about 10 min.
Toss fish with flour and salt in a small bowl. Heat a medium non-stick frying pan over medium-high. Add oil, then fish. Cook 2 min, then add frozen vegetables, 1/2 cup cream and dill. Cook until thickened, about 2 more min. Stir in lemon zest and juice. Transfer to prepared dish.
Drain potatoes. Mash with remaining cream and garlic salt. Spread over fish mixture. Broil until golden, about 5 min.
Nutrition (per serving)
Calories 445, Protein 31g, Carbohydrates 36g, Fat 21g, Fibre 4g, Sodium 407mg.
Wine Pairings
FISH & HERBS | CITRUSY WHITE BLEND Refreshingly dry, this South African blend of chenin blanc and chardonnay balances crisp citrus with mild herbs. It perfectly matches the piquant flavours of Lemony Fish Pie, while its bracing acidity cleanses the palate. KWV Chenin Blanc Chardonnay, South Africa, $8.
A hearty British-inspired dish that's simple, yet satisfying. Cooking the filling first saves time. Then add mashed potatoes and broil until golden.
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