Crispy topped seafood pie
4
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A simple white sauce ensures the fish stays moist and tender as it cooks beneath a blanket of golden breadcrumbs.
Ingredients
Reduced fat oil spread
1½ tbs
Green shallot(s)
3 individual, thinly sliced
Plain flour
2 tbs
Skim milk
½ cup(s), (125ml)
Chicken stock
½ cup(s)
Fresh lemon rind
1 tsp, finely grated
Ling, raw
800 g, fillets, cut into 5cm pieces
Frozen green peas
½ cup(s), thawed (75g)
Dried breadcrumbs
35 g, (wholemeal)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 6cm-deep, 26cm x 16cm ovenproof dish with oil.
2
Melt the spread in a medium saucepan over medium heat. Add the shallots and cook, stirring, for 2 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Combine the milk and stock in a jug. Gradually add the milk mixture to the shallot mixture and stir until smooth. Add the rind and bring to the boil. Reduce the heat to low and simmer, stirring, for 1 minute or until sauce thickens.
3
Spread one-quarter of the sauce over the base of the prepared dish. Top with fish and peas and cover with the remaining sauce. Sprinkle with the breadcrumbs and lightly spray with oil. Bake for 25 minutes or until golden. Serve.
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