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Fresh & Light Summer Veggie Fish Pie. A lighter, flavoursome fish pie packed with summer vegetables. Very easy to make | berrysweetlife.com
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Fresh & Light Summer Veggie Fish Pie
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Course: Main Dish
Servings: 4
Author: Berry Sweet Life
Ingredients
  • 1 1/2 tbsp olive oil
  • 1/2 an onion
  • 300 g hake fillets
  • 1 1/2 cups beans sliced
  • 4 stalks celery sliced
  • 1 carrot grated
  • 1 cup baby sweetcorn sliced
  • 8 baby potatoes cut into 1 cm cubes skins on or 2 large potatoes
  • 1 1/2 cups coconut milk
  • 1/2 tsp salt
  • Black pepper
  • 1 cup Dutch Gouda or a strong white cheese of your choice
Instructions
  1. Set oven to 200°C.
  2. Wash and prepare the vegetables.
  3. Heat the olive oil in a large frying pan, add the onion and fry until glassy. Add the potatoes and fry for about 8 minutes until going golden.
  4. While the potatoes are cooking, slice the fish fillets into 2cm cubes.
  5. Place all the other veggies in with the potatoes and stir fry for about 3 minutes. Take off the heat.
  6. Mix the fish in gently with the vegetables then pour everything into a casserole dish or individual pie dishes, pour over the coconut milk and season with salt and pepper.
  7. Bake for about 30 minutes until the vegetables are tender and the fish is cooked through. Give the pie a stir half way through cooking time.
  8. Top evenly with the grated cheese and bake for another 10 minutes until the cheese is golden and bubbling.
Recipe Notes

You can swap out the hake for any fish of your choice. Serve this with your choice of rice, or a side salad.