FISH ’N’ CHIP PIE
Give fish pie the wow factor by swapping the mash for a topping of crunchy Slimming World chips! Serves 4. Ready in 40 mins
Low-calorie cooking spray
1kg floury potatoes, peeled and cut into thick chips
450ml boiling vegetable or fish stock 250ml skimmed milk
450g skinless and boneless cod fillet, cut into large chunks 450g skinless and boneless salmon fillet, cut into large chunks
2 level tbsp cornflour
4 spring onions, finely chopped Finely grated zest and juice of ½ unwaxed lemon, plus wedges to serve
2tbsp chopped fresh dill
150g cooked and peeled king or tiger prawns
Vegetables, to serve
Preheat oven to 200°C/180°C fan/gas 6 and spray a non-stick baking tray with low-calorie cooking spray. Put the chips in a pan of lightly salted boiling water and cook for 5 mins. Drain, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the chips a little. Spread the chips out on a baking tray, spray with a little more lowcalorie cooking spray and cook at the top of the oven for 25 mins or until golden, turning occasionally. Season to taste.
Pour the stock and milk into a saucepan and bring to the boil. Add the cod and salmon, cover and reduce the heat to very low. Poach for 10-12 mins then remove the fish with a slotted spoon and set aside on a plate (check for bones).
Add a little cold water to the cornflour to make a smooth, thick paste and stir into the milk with the spring onions, lemon zest, lemon juice and dill. Simmer for a few mins or until thickened slightly, stirring occasionally. Season to taste and stir in the poached fish and the prawns. Simmer for 3-4 mins to heat through. Transfer the fish to a serving dish, level the surface and cover evenly with the chips. Serve with vegetables and lemon wedges.