Lighter Fish Pie
By OcadoLife
Published on 22 April 2025
“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 fat and fewer carbs but still bags of flavour – plus it’s high in protein.” This recipe is a high-protein recipe.Time and servings
35 minsTotal time
Serves 2530 kcal/serving
10 minsPrep time
25 minsCooking time
Ingredients
- 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
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.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.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.Step 4
Transfer the fish to a shallow pie dish (about 900ml-1 litre). Pour over the sauce.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.