Fish-and-kale pie with sweet-potato topping

Fish-and-kale pie with sweet-potato topping

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  • 4
  • Easy
  • Fat conscious Health conscious Pescatarian
  • 30 minutes
  • 45 minutes
  • Jordan Barrel Fermented Chardonnay 2016

Ingredients

  • For the filling:
  • 500 g sustainable white fish, skinned and filleted
  • Sea salt and freshly ground black pepper, to taste
  • 2–3 T flour
  • 6 T olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 180 g kale, trimmed and shredded
  • 2 free-range eggs, beaten
  • Watercress-and-orange salad, for serving
  • For the sweet-potato topping, mash:
  • 500 g sweet potato, peeled, diced and steamed
  • 25 g butter
  • ¼ t grated nutmeg
  • ¼ t ground cinnamon
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 200°C. Slice the fish into small portions, season and dip in flour. Fry in 2–3 T olive oil until pale golden. Remove from the pan and set aside.

At the same time, soften the onion in the remaining oil in another pan. Stir in the garlic and kale. Add a little seasoning. Cover and simmer until very soft, adding a little more oil if necessary. Check the seasoning.

Mix the kale with the eggs and turn into an oiled pie dish. Top with the fried fish and spoon over the mash. Press down evenly with a fork. Bake for 20 minutes, or until hot and flecked with brown.

Serve with a watercress-and-orange salad.

Cook's note: If you prefer using chard instead of kale, go ahead. Either is a healthy option.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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