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Jamie Oliver Fish Pie Recipe

Looking for an easy Jamie Oliver Fish Pie recipe? Learn how to make Jamie Oliver Fish Pie using healthy ingredients.


Submitted by cookie9876

Makes 5 servings



fish fish pie © David Loftus fish pie servings 4 - 6 printBtn convertBtn method This is a fantastically simple fish pie which doesn?t involve poaching the fish or making a tedious white sauce. Loads of good, fragrant veg are added quickly by grating them in. You can use whatever fish you like, making this as luxurious as you want it to be. If you like your fish pie to be creamy, feel free to add a few tablespoons of crème fraîche to the fish. PS Some of the supermarkets now offer lovely packs of different fish and shellfish for using in fish pies. Keep a look-out, and if you buy one you want it to be about 700?750g in weight for this recipe.

Recipe Ingredients for Jamie Oliver Fish Pie

200 grams Sushi, Salmon, Pink
200 grams Haddock
200 grams Sushi, Pollock, Atlantic
150 grams Prawns
1 tsp Parsley, Dried
1 lemon yields Lemon Juice
1 oz Peppers
3 oz Goat Milk
3 grams Arrowroot
130 grams Carrots
2 stalk, large (11"-12" long) Celery
133 grams Parsnips
6 small (1-3/4" to 2-1/2" dia.) Potatoes, Boiled
85 1/10 grams Goat Milk
130 grams Goat, Hard Type Cheese

Recipe Directions for Jamie Oliver Fish Pie

  1. To prepare your fish pie

  2. Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil

  3. Peel the potatoes and cut into 2cm chunks

  4. Once the water is boiling, add your potatoes and cook for around 12 minutes, until soft (you can stick your knife into them to check)

  5. Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it

  6. Peel the carrot

  7. Grate the celery, carrot and Cheddar on the coarse side of the grater

  8. Use the fine side of the grater to grate the zest from the lemon

  9. Finely grate or chop your chilli

  10. Finely chop the parsley leaves and stalks and add these to the tray

  11. To cook and serve your fish pie

  12. Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns

  13. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper

  14. If you want to add any spinach or tomatoes, do it now

  15. Mix everything together really well

  16. By now your potatoes should be cooked, so drain them in a colander and return them to the pan

  17. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper

  18. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg

  19. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top

  20. Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.

Categories

Fish

Nutrition Facts
Serving Size 453.9g
Amount Per Serving
Calories
448
Calories from Fat
114
% Daily Value*
Total Fat
12.7g
20%
Saturated Fat
7.3g
36%
Trans Fat
0.0g
Cholesterol
85mg
28%
Sodium
213mg
9%
Potassium
1050mg
30%
Total Carbohydrates
41.7g
14%
Dietary Fiber
5.2g
21%
Sugars
7.2g
Protein
40.7g
Vitamin A 104% Vitamin C 38%
Calcium 34% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • High in selenium
  • Very high in vitamin A
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