Name: Fish crouton pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Topping; 1/2 baguette, thinly sliced; 1 tablespoon olive oil; 1/2 cup finely grated parmesan; 500 gram cocktail potatoes, chopped; 1/4 cup light sour cream; 400 gram boneless firm white fish, skin removed, chopped; 1 celery stalk, finely chopped; 1 tomato, chopped; 1/4 cup finely chopped parsley, plus extra, to serve; 1/2 lemon, finely grated zest and juice

Ingredients

Topping

1/2 baguette, thinly sliced

1 tablespoon olive oil

1/2 cup finely grated parmesan

500 gram cocktail potatoes, chopped

1/4 cup light sour cream

400 gram boneless firm white fish, skin removed, chopped

1 celery stalk, finely chopped

1 tomato, chopped

1/4 cup finely chopped parsley, plus extra, to serve

1/2 lemon, finely grated zest and juice

Method

1.Preheat oven to moderate, 180°C. Place 6 x 1-cup shallow ovenoroof dishes on an oven tray.

2.Place potatoes in a microwave-safe bowl and cover with water. Microwave on high (100 per cent) for 8-10 minutes, until tender. Drain well. Transfer to a large bowl with sour cream. Mash well. Add all remaining ingredients to bowl. Mix well. Season to taste.

3.Spoon mixture evenly among dishes. Arrange baguette slices over each pie dish, overlapping slightly. Brush with oil and scatter cheese over.

4.Bake for 20-25 minutes, until fish is cooked through and croutons are crisp and golden. Sprinkle with extra parsley to serve.

Marinara mix can be used in place of fish. Accompany with salad, if liked. Makes 6
Note

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Ingredients

Method

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