FRIDAY FISH A quick low-calorie fish pie that still tastes indulgent

This pie tastes luxurious, but is low in fat and calories – it’s the ideal healthy meal over the festive break

Fish pie with pea & dill mash

2 OF LOW FIBRE 5-A-DAY FAT

The peas, dill and lemon in the mash add plenty of flavour and contribute to your 5-a-day. Serve with steamed Tenderstem broccoli or spinach and you can increase your veg portions to three.

SERVES 2 PREP 10 mins COOK 55 mins EASY G

375g potatoes, cut into chunks

175g leeks, thickly sliced

160g frozen peas

2 tbsp half-fat crème fraîche

½ lemon, zested and juiced

2 tbsp chopped fresh dill

½ tsp vegetable bouillon powder

100g cherry tomatoes, halved

250g skinless cod loin, cut into large chunks 50g Atlantic prawns (thawed if frozen) veg, to serve (optional)

1 Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a pan of boiling water for 10 mins, with the leeks in a covered steamer over the pan. Remove the steamer, add the peas to the potatoes and cook for 10 mins more. Drain the peas and potatoes, then mash with 1/2 tbsp crème fraîche, the lemon zest and juice, dill and bouillon. 2 Arrange the leeks in a shallow ovenproof pie dish (about 18 x 24cm). Add the tomatoes, cod and prawns, then dot over the rest of the crème fraîche. Spoon over the mash, then spread it lightly to the edges with a fork.

3 Bake for 30-35 mins until bubbling round the sides of the dish. Serve with veg, if you like. If you make this ahead and are cooking from cold, bake for about 10 mins longer.

GOOD TO KNOW low fat • low cal • folate • fibre • vit c • 2 of 5-a-day PER SERVING 412 kcals • fat 7g • saturates 4g • carbs 46g • sugars 10g • fibre 11g • protein 37g • salt 0.8g