Fresh and Light Summer Veggie Fish Pie

Ingredients

Servings

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

US / METRIC

1 1/2 Tbsp

Olive Oil

1/2

Onion

8

Baby Potatoes , washed

cut into 1cm cubes

or 2 Large Potatoes

10.5 oz

Skinless Hake Fillets

1 1/2 cups

Green Beans , sliced

4 stalks

Celery , sliced

1

Carrot , grated

1 cup

Baby Corn , sliced

1 1/2 cups

Coconut Milk

1/2 tsp

Salt

to taste

Ground Black Pepper

1 cup

Dutch Gouda , grated

Cooking Instructions

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Step 1

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

Step 2

Heat the Olive Oil (1 1/2 Tbsp) 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 (10.5 oz) into 2-centimeter cubes.

Step 5

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.

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 (1 1/2 cups) over the top and season with Salt (1/2 tsp) 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 (1 cup) and bake for another 10 minutes, until the cheese is golden and bubbling.

Step 9

Serve and enjoy!