RECIPE: Fish Pie

                          
It seems like I say this about every meal I put on here - but this is genuinely gorgeous. Yes, the preparation takes a while, but if you have 2 people working on it, as I did this pleasant Sunday evening.... it's definately worth all the work you put into it. And for a complete seafood-fanatic like myself - it's Heaven on Earth!

(DISCLAIMER: As I'm terrible at measurements, quantities etc.... they're not always accurate. My recipes are always to serve 2 - just use your own common sense. If you make too much, freeze some for another day. If you make too little - learn for next time!)

YOU NEED:

Potatoes (peeled and sliced)
200g Philadelphia Extra Lite (it says 200g but I used WAY less than that, and it was still gorgeous)
2 smoked haddock fillets (boned and skinless)
Lemon juice
Parsley (chopped)
Fry Light
Any other fish - I personally went for Prawns and Mussels

SYNS:

3

TO MAKE:

Add 2cm of water to a pan over a Low heat. Bring to a simmer and add the haddock. Cover and poach for 8-10 minutes, then drain.

                   
Boil the potatoes for 10-12 minutes and drain. Meanwhile, toss the prawns and mussels in Fry Light for just long enough to cook.
Preheat the grill to medium - flake the haddock into pieces in a casserole dish, and gradually (in layers) add the Philadelphia, lemon juice, parsley, 2 tbsp of water and remaining fish.

                   
Arrange potato slices on top of the fish mix. Spray with Fry Light and grill for 10 minutes until golden and bubbling. SERVE.

 

To borrow a slightly 90's phrase - Witness the fitness!