Fish pie fil­lets


Serves 4 Prep 10 mins Cook 10 mins

4 x 175g thick white fish fil­lets (we used had­dock) small bunch of dill, leaves only, chopped 100g half-fat soft cheese 200g frozen prawns, raw or cooked, de­frosted 4 sheets filo pas­try 2 tsp sun­flower oil 1 tbsp parme­san, finely grated

1 Heat oven to 220C/fan 200C/gas 7. Put the fish onto a non-stick bak­ing sheet and sea­son all over. Mix the dill and soft cheese in a small bowl, then stir in the prawns, tak­ing care not to break them up. Sea­son with black pep­per, then spread evenly over the fish.

2 Brush the filo sheets with the oil, then cut into thick strips. Scrunch the pas­try up a lit­tle and crum­ple on top of the fish. Scat­ter with parme­san, then bake for 10 mins un­til the fish is cooked through and the pas­try is crisp and golden. (If you’ve used raw prawns, check they’re cooked through.) Serve with green beans or a salad with your choice of po­ta­toes. PER SERV­ING 296 kcals, fat 7g, sat­u­rates 3g, carbs 13g, fi­bre none, sugar 2g, pro­tein 46g, salt 1.3g

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