BARRAMUNDI AND POTATO PIE

Prep time 10 mins Cooking time 50 mins Serves 4

INGREDIENTS

1 kg desiree potatoes, peeled, cut into small chunks

1 tsp fennel seeds

30g butter

2 cloves garlic, finely chopped

6 green onions (green shallots), sliced 2 sticks (200g) trimmed celery, sliced 500g chinese cabbage, sliced

1 ⅓ cups (80ml) extra virgin olive oil 600g barramundi fillets, cut into 3cm chunks

2 tbsp coarsely chopped fresh flat-leaf parsley

½ cup (60g) grated cheddar cheese

METHOD

Preheat oven to 200°C. Add potatoes to a medium saucepan of salted water; bring to the boil. Boil, covered, for 12 minutes or until soft. Meanwhile, coarsely grind fennel seeds with a mortar and pestle or spice grinder. Melt butter in a deep frying pan over medium heat; fry fennel and garlic for 1 minute. Add onion and celery; cook, stirring, until onion is lightly golden. Add cabbage; cook, covered, for a further 5 mins, stirring occasionally, or until cabbage is just tender. Season to taste.

Drain potatoes. Return to the hot pan for 1 minute. Lightly mash potato with oil; season to taste. Place cabbage mixture over base of 2-litre (8-cup) ovenproof dish. Top with fish then half the parsley. Spoon potato over the fish; scatter with cheese. Bake pie for 30 minutes or until golden brown. Scatter with remaining parsley.