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Lighter Fish Pie

By OcadoLife
“This healthy Lighter Fish Pie uses olive oil instead of butter and replaces heavy mash with a gratin-style topping made with oats,” says food editor, stylist and recipe writer Lucy Jessop. “The result? Less fat, sat…
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Time and servings

Total time
Serves 2530 kcal/serving
Prep time
Cooking time

Ingredients

11 total
  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and finely sliced
  • 340g mixed fish, cut into chunks
  • 375ml skimmed milk
  • 1 bay leaf
  • 1 tbsp plain flour
  • 1 thin slice of rye or wholemeal bread, torn into small pieces
  • 2 tbsp rolled oats
  • 10g parmesan, finely grated
  • 160g M&S Frozen Broad Bean, Edamame Bean & Pea Mix, cooked
  • 2 lemon wedges, for squeezing

Method

5 steps

  1. Step 1

    Preheat the oven to 220°C/fan 200°C/ gas 7. Heat ½ tbsp oil in a large non-stick pan, add the sliced leeks, cover and cook gently for 5 mins. Uncover; cook for 5 mins more, stirring occasionally, until soft.

  2. Step 2

    Meanwhile, put the fish in a large pan, cover with the milk, season with black pepper and add the bay. Cover and cook for 3-5 mins over low heat, until the milk just comes to the boil. Strain the fish through a colander over a bowl to reserve the milk.

  3. Step 3

    Add the remaining oil to the leeks; stir in the flour for 1-2 mins, then gradually pour in the reserved milk (add the bay leaf back in), stirring constantly, until the sauce thickens. Simmer for 2-3 mins more, stirring, until smooth. Season to taste.

  4. Step 4

    Transfer the fish to a shallow pie dish (about 900ml-1 litre). Pour over the sauce.

  5. Step 5

    In a food processor, blitz the bread and oats to rough crumbs; add the parmesan. Sprinkle over the fish; bake for 10-12 mins until bubbling and golden. Serve with 
the bean mix and lemon wedges.