Description
Easter Fish Pie is a delightful blend of flaky pastry and creamy, tender fish, making it the star of your holiday table. Bursting with flavors from fresh cod and salmon, combined with sweet green peas and aromatic herbs, this dish will impress family and friends alike. The golden crust not only looks stunning but also adds a satisfying crunch. Perfect for Easter gatherings or any special occasion, this recipe is sure to create lasting memories around your dining table.
Ingredients
Scale
- 1 sheet shortcrust pastry (store-bought or homemade)
- 200g cod fillets
- 200g salmon fillets
- 150g frozen green peas
- 1 medium onion, finely chopped
- 50g unsalted butter
- 30g all-purpose flour
- 300ml whole milk
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- 1 tsp smoked paprika
- Salt and pepper to taste
- Egg wash (1 egg whisked with water, optional)
Instructions
- Preheat oven to 200°C (400°F).
- In a large frying pan over medium heat, melt the butter. Add chopped onions and sauté until translucent (5-7 minutes).
- Gently fold in the cod and salmon fillets; cook until opaque (4-5 minutes). Avoid overcooking.
- Sprinkle flour over fish mixture; stir for about a minute. Gradually whisk in milk until thickened (3-4 minutes).
- Stir in green peas, dill, parsley, lemon juice, smoked paprika, salt, and pepper; heat through for another minute.
- Roll out half of the chilled pastry and line a pie dish. Fill with fish mixture and cover with remaining pastry; seal edges.
- Brush the top with egg wash if desired. Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg