Crispy Rice-topped Fish Pie

Serves 4-6, Prep and Cook 1 hour, 10 mins

75g butter, chopped

1 small onion, finely chopped 3 cloves garlic, crushed

¹⁄³ cup plain flour

2½ cups milk

1 tblsp Dijon mustard

1 cup grated Tasty cheese ¹⁄³ cup finely chopped

fresh parsley

700g frozen hoki fillets (skin off), thawed, cut into 5cm pieces Lemon wedges, to serve

TOPPING

1 cup basmati rice

1 vegetable stock cube,

crumbled

½ cup finely grated parmesan 1 egg, lightly beaten

25g butter, melted

1 To make topping, place rice in a medium saucepan. Stir in 1¹⁄³ cups water and stock cube. Bring to boil. Cover with lid. Gently boil for about 10 minutes, or until water is absorbed and rice is tender. Remove. Stand, covered, for a further 10 minutes. Transfer to a large bowl. Cool for 10 minutes. Stir in parmesan, egg and butter.

2 Melt butter in a medium saucepan over a medium heat. Add onion and garlic. Cook, stirring, for about 3 minutes, or until soft. Add flour. Stir for 1 minute. Remove from heat.

3 Slowly whisk in milk and mustard. Return to heat. Cook, stirring over a medium to high heat until sauce is boiling and thickened. Season with salt and pepper. Stir in cheese and parsley.

4 Arrange fish in an oval ovenproof dish (10-cup capacity). Pour over sauce. Spoon over topping.

5 Cook in a hot oven (200C) for about 40 minutes, or until fish is cooked and topping is golden and crisp.

6 Serve with lemon wedges.