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Ingredients 670g (1lb 8oz) haddock fillets, skinned
2 tomatoes, sliced
115g (4 oz) button mushrooms, sliced
juice of half a lemon
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
salt and black pepper
pinch of ground mace
200g (7 oz) ready prepared flaky or puff pastry
1 beaten egg, to glaze
Sauce:
30g (1 oz) butter
30g (1 oz) flour
300ml (10 fl oz) milk
or
1 x 29g packet white sauce mix and 300ml (10 fl oz) milk
Serves 4 NUTRITIONAL VALUES PER PORTION (APPROX): 453 Kilocalories;
39g Protein; 21g Fat; 30g Carbohydrate; 3g Fibre.
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Method
Preheat oven to 200°C/400°F, Gas Mark 6
Place the fish, tomatoes and mushrooms into an ovenproof dish. Sprinkle with lemon juice and parsley.
Melt the butter in a saucepan and stir in the flour. Add the milk gradually, stirring over a gentle heat until the sauce thickens. Season with the salt, pepper and mace. Alternatively, make up the packet sauce according to the instructions and season.
Pour the sauce over the fish. Roll out the pastry to a little larger than the pie dish. Cut off a thin strip and press round the rim of the dish using a little water to seal. Brush the top of the strip with water.
Lift the remaining pastry and cover the dish. Press edges together to seal and cut away any surplus with a sharp knife. Brush with beaten egg and bake for 20-30 minutes, or until the pastry is golden brown.
Serve with broccoli and new potatoes. |
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Fish Pie
