Low cal. Fish pie recipe
information
Calories per serving 270.
ingredients
700 g (1 lb 9 oz) potatoes, peeled and diced
3 tablespoons skimmed milk
2 tablespoons torn fresh basil
350 g g (12 oz) cod fillets, skinned and cubed
150 g g (5 1/2 oz) cooked fresh prawns, peeled
400 g can of chopped tomatoes with basil
4 celery sticks, sliced thinly
1 garlic clove, crushed
125 g (4 1/2 oz) mushrooms, sliced
salt and freshly ground black pepper
3 tablespoons skimmed milk
2 tablespoons torn fresh basil
350 g g (12 oz) cod fillets, skinned and cubed
150 g g (5 1/2 oz) cooked fresh prawns, peeled
400 g can of chopped tomatoes with basil
4 celery sticks, sliced thinly
1 garlic clove, crushed
125 g (4 1/2 oz) mushrooms, sliced
salt and freshly ground black pepper
method
1. Cook the potatoes in lightly salted, boiling water for 15 minutes, until tender, Drain and mash them thoroughly with the milk and basil.
2. Meanwhile, preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
3. Mix together the cod cubes, prawns, chopped tomatoes, celery, garlic, mushrooms and seasoning. Spoon the mixture into an ovenproof dish.
4. Spread the potatoes over the top of the fish mixture and bake for 25 minutes. Serve hot.
2. Meanwhile, preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
3. Mix together the cod cubes, prawns, chopped tomatoes, celery, garlic, mushrooms and seasoning. Spoon the mixture into an ovenproof dish.
4. Spread the potatoes over the top of the fish mixture and bake for 25 minutes. Serve hot.
serving amount
serves 4
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more information
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