Fish & finger pie

The recipe Fish & finger pie can be made in roughly 1 hour. One portion of this dish contains approximately 42g of protein, 29g of fat, and a total of 618 calories. This recipe serves 6 and costs $3.68 per serving. If you have cheese, butter, rolled oats, and a few other ingredients on hand, you can make it. 17 people were glad they tried this recipe. It is brought to you by BBC Good Food. It is a good option if you're following a pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is spectacular. Similar recipes include Fish finger torpedoes, Fish finger tacos, and Pea & pesto soup with fish finger croûtons.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First make the topping: Heat oven to 200C/fan 180C/gas 6. Place the flour in a large mixing bowl. Cut the butter into small pieces and add to the flour. Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins. Add the cheese and stir until mixed together well. Set this aside as you prepare the filling. To make the filling: Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger. Put the carrots in the same dish as the cod, then add the peas and the prawns. To make the sauce: Place the butter into a saucepan and allow to melt over a medium heat. Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste. Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste. Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas. Finally: Sprinkle the topping you made earlier over the fish and sauce. Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy. Remove from the oven and serve with crispy salad or mashed root vegetables

 

Step by step:

To make the filling

1. Cut the cod into finger-sized pieces and place in the buttered oven-proof dish. Peel the carrots and cut into pieces the size and shape of your little finger.

2. Put the carrots in the same dish as the cod, then add the peas and the prawns.

To make the sauce

1. Place the butter into a saucepan and allow to melt over a medium heat.

2. Remove the saucepan from the heat, then add the flour, stirring to form a thick smooth paste.

3. Place the saucepan back over the heat and cook for 2 mins to remove the starchy taste. Gradually add the milk, a little at a time, and stir with a wooden spoon, making sure that no lumps appear, until you have a smooth sauce. This mixture should resemble the consistency of double cream. When the sauce has come to the boil, turn down the heat and simmer for 2 mins. Season with pepper according to taste.

4. Add the parsley and bay leaf, then pour the sauce over the fish, carrots and peas.

5. Finally: Sprinkle the topping you made earlier over the fish and sauce.

6. Place the dish into the oven, then bake for approximately 20-25 mins or until the topping is golden and crunchy.

7. Remove from the oven and serve with crispy salad or mashed root vegetables

First make the topping

1. Heat oven to 200C/fan 180C/gas

2. Place the flour in a large mixing bowl.

3. Cut the butter into small pieces and add to the flour.

4. Add the oats and, using a fork, mash the butter into the flour and oats until the mixture looks like large breadcrumbs. This could take a child up to 5 mins.

5. Add the cheese and stir until mixed together well. Set this aside as you prepare the filling.

Nutrition Information:

covered percent of daily need