If you are looking for an easy, delicious lower carbs fish pie you have landed on the right page. This is the perfect fish pie recipe for everyone that fancies a good, healthy seafood dish that’s ready in a jiffy.
I have been making quite a few fish dishes lately as part of making our healthy eating become a reality, and this low calories and super easy fish pie recipe is the latest fish dish in the collection.
We do eat pretty healthy in general but this extended lockdown means we do treat ourselves from time to time, we DO need that, but eating as healthy as possible and as nutritious as possible is a must and will contribute to staying healthy and strong, as positive as we can and have that feel-good sentiment.
Nothing beats a good fish pie especially for those seafood lovers like myself. We have introduced fish into our diet quite significantly recently. From having fish once a week or every 10 days sometimes to now having it twice or three times a week.
We particularly love this easy fish pie recipe as it is very tasty, it’s low in calories and high in nutrients and, the best part, it is so, so easy to make. No pastry involved, no mess, no fuss.
If any leftovers it will make a great work lunch the next day, we all love a homemade cooked work lunch the next day.
My chances to get a good bought work lunch are quite slim with an overpriced cafe next door and a poor express supermarket opposite my office that is always short of everything and has hardly anything to offer. So a good homemade lunch is my best option.
Besides, pre-cooked meals aren’t my favourite, they never were and never will be. Nothing beats a homemade, homecooked, home-prepared meal. Ever!
How to make an easy fish pie recipe?
A bit of chopping, a bit of singing, a sip of wine and… ta-da!
Making this easy fish pie recipe is as you guessed, very, very easy and heres what you need:
For the pie:
- mixed fish (hake, cod loin and haddock)
- spring greens (I used collard)
- celery sticks
- sea salt
- grated cheddar cheese
- fresh dill
For the topping:
- potatoes – peeled (or not) , thoroughly washed especially if skin is left on and sliced into super thin slices (as thin as you can make them – using a mandolin would really help);
- some grated cheese to sprinkle over
What makes a good fish pie mix?
A fish pie is a pretty adaptable dish – as Jamie Oliver points out, I hardly ever make the same one again. You can certainly use any seafood you like. Starting with mackerel to mussels, so it’s a good opportunity to experiment with other even new to you fish varieties.
Mussels are a great cheap and flavoursome option for those that like them (I do), prawns or even scallops for real fancy and lush fish pie. I sometimes add anchovies too for extra flavour and saltiness.
The important bit it’s to get the base to be a nicely-flavoured one, any firm white fish, like cod, pollock or coley to make it more sustainable.
Having a chunk of something smoked is definitely a must as far as I like it, it brings a real depth and richness to the dish as well as (again!) making it more sustainable since we have real good smoked fish available to buy online or in supermarkets like haddock or salmon.
What to have the fish pie with?
- We love it with a nice salad like this red cabbage and carrot salad
- Peas, sweetcorn, mange tout, snow peas are a fabulous side option to this fish pie.
- We love it with simply cooked or boiled green beans, kale, broccoli, asparagus or boiled/baked carrots too.
- Or these best and simplest flat beans – oh, so delicious!
If you are a pie lover, here are some more pie recipes you may like:
- Open fish pie – lovely and pretty unique;
- Lime, dates and walnut pie – a healthy dessert to die for;
- Cinnamon roll apple pie – a true delight
- Apple and walnut pizza or pie – my all-time favourite!
Easy Fish Pie Recipe
- ovenproof dish
- chopping board
- 450 g mix fish Hake, cod loin and haddock
- 5-6 leaves spring greens I used collard
- 4 small potatoes thinly sliced (for topping)
- 1 tablespoon butter
- 1 teaspoon coconut oil or butter
- 1/2 medium fennel
- 3 small celery sticks
- 3 small shallots
- 1/2 medium leek
- 2 cloves garlic
- 200 ml milk
- Salt sea salt or Himalayan
- 1 pinch Pepper freshly ground
- 60 g grated cheddar cheese
- 3 tablespoons fresh dill freshly chopped
- Preheat the oven and prepare one big or two smaller ovenproof dishes. You may slightly grease them if you like.
- Place a pan on medium fire, add a tablespoon of coconut oil, or butter, add the roughly chopped shallots, crushed and chopped garlic and a pinch of salt Cook for 2 min.
- Add the chopped leeks, celery, fennel and cook for 2 more minutes.
- Add the spring greens chopped and cook for 1 or 2 more minutes stirring in occasionally.
- Pour in the milk and cook for 1 further minute. Turn off the heat.
- Split the fish pieces into two and place those at the bottom of the ovenproof dishes. Sprinkle some salt and freshly ground pepper. I used two dishes but you can just use one.
- Split the vegetables and layer those into equal amounts over the seasoned fish.
- Using a mandolin slicer, slice the potatoes and layers those over the fish pie.
- Place the pies in the preheated oven and cook for 25-30 min at 190C/375F.
- Take out and add the grated cheese. Cook for a further 10 minutes.
- Serve while hot along with a nice leafy salad or as it is. Goes well with some homemade crusty bread.