Fresh and Light Summer Veggie Fish Pie

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

22 mL

Olive Oil

1/2

Onion

8

Baby Potatoes , washed

cut into 1cm cubes

or 2 Large Potatoes

300 g

Skinless Hake Fillets

165 g

Green Beans , sliced

4 stalks

Celery , sliced

1

Carrot , grated

175 g

Baby Corn , sliced

360 mL

Coconut Milk

3 g

Salt

to taste

Ground Black Pepper

180 g

Dutch Gouda , grated

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat the Olive Oil (22 mL) in a large frying pan. Add the Onion (1/2) and fry until glassy.

Step 3

Add the Baby Potatoes (8) and fry for about 8 minutes, until golden.

Step 4

While the potatoes are cooking, slice the Skinless Hake Fillets (300 g) into 2-centimeter cubes.

Step 5

Place Green Beans (165 g) , Celery (4 stalks) , Carrot (1) , and Baby Corn (175 g) in with the potatoes and stir fry for about 3 minutes. Remove from heat.

Step 6

Mix the fish in gently with the vegetables then pour everything into a casserole dish or individual pie dishes. Pour the Coconut Milk (360 mL) over the top and season with Salt (3 g) and Ground Black Pepper (to taste) .

Step 7

Bake for about 30 minutes, until the vegetables are tender and the fish is cooked through. Give the pie a stir halfway through cooking time.

Step 8

Top evenly with Dutch Gouda (180 g) and bake for another 10 minutes, until the cheese is golden and bubbling.

Step 9

Serve and enjoy!