Recipe Image

Servings:

Fresh and Light Summer Veggie Fish Pie

A light, healthy fish pie! I opted to use coconut milk instead of cream, baby potatoes with their skins on in the pie itself, and I topped the pie with a little grated cheese. A healthier version yet it still has all the flavor.

Total Time

1hr 10min

4.5

2 Ratings

Author: Berry Sweet Life

Servings:

Ingredients

•

4 tsp

Olive Oil

•

1/2

Onion

•

Baby Potatoes , washed

or 2 Large Potatoes

•

10.5 oz

Skinless Hake Fillets

•

1 1/2 cups

Green Beans , sliced

•

4 stalks

Celery , sliced

•

Carrot , grated

•

1 cup

Baby Corn , sliced

•

1 1/2 cups

Coconut Milk

•

as needed

Salt

•

to taste

Ground Black Pepper

•

1 cup

Dutch Gouda , grated

Cooking Instructions

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

Heat the Olive Oil (4 tsp) in a large frying pan. Add the Onion (1/2) and fry until glassy.

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

While the potatoes are cooking, slice the Skinless Hake Fillets (10.5 oz) into 2-centimeter cubes.

Place Green Beans (1 1/2 cups) , Celery (4 stalks) , Carrot (1) , and Baby Corn (1 cup) in with the potatoes and stir fry for about 3 minutes. Remove from heat.

Mix the fish in gently with the vegetables then pour everything into a casserole dish or individual pie dishes. Pour the Coconut Milk (1 1/2 cups) over the top and season with Salt (as needed) and Ground Black Pepper (to taste) .

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.

Top evenly with Dutch Gouda (1 cup) and bake for another 10 minutes, until the cheese is golden and bubbling.

Serve and enjoy!

Nutrition Per Serving

CALORIES

660

FAT

40.8 g

PROTEIN

37.6 g

CARBS

39.4 g