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Photo of Fennel and leek fish pie by WW

Fennel and leek fish pie

Total Time
1 hr 5 min
20 min
45 min
Pile up your plate with this perfect pastry pie. Fishy chunks with leek and fennel flavours combine to make a delicious wintry delight.


Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs


2 whole, cut into 2cm slices


2 small, thinly sliced

Plain flour

2 tbs

Fish stock

1¼ cup(s), (310ml)

Preserved lemon

1 tbs, finely chopped

Skinless white fish, raw

400 g, firm variety, cut into 3cm pieces

Reduced-fat puff pastry

1 sheet(s), (1x170g sheet) just thawed


1 medium, lightly beaten


  1. Preheat oven to 210°C or 190˚C fan-forced. Lightly spray an 18cm round (base measurement) 1 litre (4-cup) capacity pie dish with oil.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook leek and fennel, stirring, for 3 minutes or until starting to soften. Cook, covered, for 10 minutes or until softened.
  3. Add flour and cook, stirring, for 1 minute. Stir in stock and lemon and bring to the boil. Reduce heat and simmer for 2–3 minutes or until sauce slightly thickens. Stir in fish. Season with salt and pepper.
  4. Spoon fish mixture into prepared dish. Cover with pastry, pressing around edge with a fork to seal. Trim excess pastry and use to decorate pie top. Brush pastry with egg. Bake for 20–25 minutes or until pastry is golden. Cool for 5 minutes before serving.


SERVING SUGGESTION: Steamed cauliflower and broccoli florets.TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.