Ncinci’s fish pie

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“This is one of my favourite things – a perfect pie with little more than flaked hake, mashed potatoes and cheese. I adapted the recipe for brunch by cracking a few eggs on top.” – Khanya Mzongwana

Ingredients

300 g hake fillets
1 T Woolworths seafood rub
4 T extra virgin olive oil
250 g mashed potatoes
4 free-range eggs
15 g parsley, roughly chopped
150 g butter, softened
1 small onion, finely chopped
150 g Cheddar, grated

Cooking Instructions

1. Preheat the oven to 200°C.

2. Place the hake fillets on a plate and season with the seafood rub.

3. Heat the oil in a pan and fry the fish for about 5 minutes on each side, until golden brown and flaky.

4. Flake the fish into a bowl with the mashed potatoes, 1 egg, parsley, butter and onion. Stir until roughly combined, then spoon the mixture into an ovenproof dish and top with the cheese.

5. Make three wells in the pie and crack the remaining eggs into them. Cover with tin foil, making sure the foil doesn’t touch the eggs, and bake for 15 minutes, or until the top is crispy and the eggs are just cooked. Serve warm with crusty bread and butter.

Cook’s note: Use the same time and temperature settings in an air-fryer, making sure your dish is small enough to fit (about 16 cm circumference for most models).

Find more fish recipes here.

Photographs: Toby Murphy
Food assistant: Thando Manyoni