Fish Bake- Individual Pies- Serves 4-6 |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A creamy fish and veggie pie style bake. Individual serves topped with crumbs. Serves 4. This recipe was from an advertisement in a magazine. Can be made gluten/ dairy free as required Ingredients:
1 1/2 cups breadcrumbs or 1 1/2 cups gluten-free breadcrumbs |
40 g butter or 40 g margarine |
1 tablespoon olive oil |
1 carrot, chopped |
1 celery, thinly sliced |
3 spring onions, thinly sliced |
1/4 cup plain flour or 1/4 cup gluten-free flour, blend |
1 cup milk or 1 cup soymilk |
500 g boned firm white fish fillets, cut into 2 cm cubes |
1 lemon, zest of |
1 tablespoon lemon juice |
2 tablespoons chopped parsley |
Directions:
1. Preheat oven to 180°C.
2. Divide crumbs in half.
3. Melt butter and pour over 1/2 of the bread crumbs.
4. Add the olive oil to a frypan and cook carrot and celery until softened- about 3-4 minutes.
5. Add the onion and cook for another minute.
6. Sprinkle in the flour and stir to form a paste.
7. Remove the frypan from the heat and slowly stir in the milk. Return to heat and bring to the boil, stirring until smooth.
8. Stir in fish, lemon rind and juice. Remove from heat.
9. Spoon mixture into 4 1/4 cup (310ml) heatproof dishes and sprinkle over the crumbs/butter mixture.
10. Bake for 25 minutes or until topping is golden.
11. Serve warm, sprinkled with parsley.
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