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A rectangular bowl filled with open fish pie

Open fish pie with a coconut milk twist

Enjoy this open fish pie, packed with awesome ingredients, a delicious low carbs dish that I am sure once made, will become a regular.
Course Dinner, Lunch, Main Dish
Cuisine Mediterranean, Ramona's Cuisine
Keyword fish, fish pie, low carbs, open fish pie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 368kcal
Cost £4


  • ovenproof dish
  • chopping board
  • knife


  • 500 g fish (17.5oz) (mixed: white fish, salmon, smoked haddock) cubed
  • 1 onion chopped
  • 1 leek chopped
  • 1/2 courgette diced into small cubes or thin slices
  • 1 handful kale finely or roughly chopped
  • 2 medium potatoes or 1 extra-large
  • 1 small sweet potato diced
  • 150 g green beans (5.3 oz) chopped int small pieces
  • 2 small carrots diced
  • 2 stalks celery
  • 150 ml coconut milk ( 6.7 fl oz) I always use low fat/light version
  • 100 ml double cream (3.3 fl oz)
  • 2 tbsp creme fraiche full fat
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/4 tsp pepper freshly ground
  • 1/6 tsp nutmeg freshly grated
  • 2 sprigs thyme fresh and chopped
  • parsley or chives (or both) to decorate


  • Put some water in a pot and boil the potatoes for five minutes, just to get them started. Not the sweet potatoes though. Leave aside until ready to use them.
  • In a separate pot maybe a deeper frying pan put the oil, the chopped onions and leek and sweat for 5 min or so. Add the green beans, the chopped carrots, the courgettes, celery stalks and the sweet potato chopped into small cubes, the kale and cook for 8-10 min on medium heat stirring occasionally. Season well with salt, pepper and herbs of your choice, liking and availability.
  • Drain the potatoes of the water and add to the pie along with the fish cubes.
  • Add the coconut or the cow milk and cook for a good 8-10 min stirring a few times.
  • Add the double cream the nutmeg and cook on a really low heat for 5 min.
  • Serve hot and sprinkle some fresh herbs.


1. The fish mix you could use - it depends on when exactly in the year you cook the pie, but in principle, use nice and seasonal fish. The smoked fish one should never be missed/omitted as it is the whole taste that adds to this recipe.
2. If you don't have green beans you may replace those with garden peas which can be either frozen or fresh.
3. 1/2 red pepper can be an amazing addition if you have and like. Just cut into small cubes and add it. Fish pie with coconut milk


Calories: 368kcal | Carbohydrates: 22g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 753mg | Potassium: 907mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10767IU | Vitamin C: 27mg | Calcium: 110mg | Iron: 2mg