Name: Smoked cod and corn pot pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 500 gram smoked cod; 2 cup milk; 1 bay leaf; 4 lightly crushed black peppercorns; 2 teaspoon oil; 1 small onion, chopped; 1 garlic clove, crushed; 535 gram can sweet corn potato and parsley soup; 310 gram can corn kernels, drained; 1 tablespoon lemon juice; 1 teaspoon lemon zest, grated; 1/2 cup tasty cheese, grated; 50 gram baby spinach leaves; 4 sheets filo pastry; 20 gram butter, melted; salad, to serve

Ingredients

500 gram smoked cod

2 cup milk

1 bay leaf

4 lightly crushed black peppercorns

2 teaspoon oil

1 small onion, chopped

1 garlic clove, crushed

535 gram can sweet corn potato and parsley soup

310 gram can corn kernels, drained

1 tablespoon lemon juice

1 teaspoon lemon zest, grated

1/2 cup tasty cheese, grated

50 gram baby spinach leaves

4 sheets filo pastry

20 gram butter, melted

salad, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 1-cup ramekins.

2.In a medium saucepan, combine smoked cod, milk, bay leaf and black peppercorns.

3.Simmer, uncovered, for 10 minutes. Remove fish and flake with a fork. Set aside.

4.Heat 2 teaspoons oil in a medium saucepan on high. Sauté onion and garlic for 2-3 minutes, until tender.

5.Mix in sweet corn, potato and parsley soup, corn kernels, lemon juice and lemon zest.

6.Season to taste. Gently stir fish through. Stir over a low heat for 3-4 minutes, until simmering.

7.Mix in tasty cheese and baby spinach leaves. Spoon mixture into prepared ramekins.

8.Brush sheets filo pastry with melted butter, scrunch up and place over fish. Bake 10-15 minutes, serve with salad.

If using frozen smoked cod, thaw first. Equipment: You will need 4, 1-cup ramekins.
Note

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Ingredients

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