cals 328 fat 18g pro­tein 29g carbs 10g serves 4

Women's Health (UK) - - EAT SMART -


Tin of co­conut milk • 1 tbsp gar­lic-in­fused olive oil • juice and zest of 1 le­mon • 2 bay leaves • 300g cod fil­lets (ap­prox 2 small fil­lets) • 300g undyed smoked had­dock • splash of white wine (op­tional) • salt and pep­per • 1 large cele­riac, peeled and chopped into chunks • 2 sprigs of thyme, leaves picked • 1½ tbsp un­flavoured co­conut but­ter • 150g prawns • 3 spring onions

(green parts only), sliced • small hand­ful of chives, chopped • 1 tbsp chopped pars­ley


1. Put the co­conut milk, gar­lic oil, le­mon juice and zest, and bay leaves into a large saucepan. Add the cod and had­dock and bring to a gen­tle sim­mer. Poach the fish for about 10 mins un­til the flesh flakes as eas­ily as your mate did on din­ner last night (#not­bit­ter).

2. Re­move the fish and set aside. Add the wine (if us­ing) to the poach­ing liq­uid, sea­son to taste and leave to sim­mer on a low heat.

3. Pre­heat the oven to 180°C. Put the cele­riac into a pan of boil­ing wa­ter with the thyme leaves and boil un­til ten­der. Drain, sea­son and mash with the co­conut but­ter.

4. Next, flake the fish and di­vide be­tween 4 oven­proof dishes (or one big dish if you want to lighten the load for the washer-up­per).

Add the prawns, spring onions and chives to each pot and pour over a quar­ter of the poach­ing liq­uid – it should have thick­ened a bit by now.

5. Top with the mash and bake in the oven for 40-50 mins, or un­til the pies are golden on top. Fi­nally, sprin­kle with the pars­ley. Who ate all the pies? You did.

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