Easy Fish Recipes

Fresh Salmon Burgers {with Tzatziki Dressing}

Sarah Rossi — Sat, 12 Nov 2016 20:30:18 +0000

These light, homemade Salmon Burgers taste super fresh and are a delicious alternative to a meaty burger. They’re so easy and have a real zesty, summery flavour – a perfect fish recipe for the whole family for a midweek treat.

These light, fresh, zesty Salmon Burgers are PERFECT for a quick family meal, and ideal if you’re looking for an alternative to regular beef.

You can’t beat a homemade burger. They’re fun to make, really healthy, full of flavour and so easy.

You can also add your own take on these if you fancy – spice it up a bit with curry powder or diced chilli if you like a bit of heat, or add a few other veggies like sweetcorn or spring onion to complement the peas.

Why you’ll love this Salmon burger recipe

Juicy and delicious

Healthy burger recipe

Perfect for introducing more fish

Sarah’s Notes

I’m always on the look-out for ways to get more fish into our family meals, and have made it my mission to perfect fish dishes that the kids will happily tuck into.

What better way to do this than with a burger?! We can add all of our favourite side dishes and a burger bun too – WINNER.

When creating this homemade Salmon Burger recipe, I knew it might work best for children if we move away from the usual texture of a salmon fillet, so for this dish we’re blending all the ingredients up to form a sort of patty or fishcake, so it’s less obvious.

The added flavours are also nice and delicate, making it taste fresh and light rather than heavy or overbearing.

Notes: Ingredients for Salmon Burgers

Salmon – It’s best to use fresh skinless and boneless salmon from the supermarket or fishmonger for this so we don’t have any fiddly work to do
Fresh herbs – You can add whatever you prefer here that you have in or like the taste of. Dill, parsley or chives work especially well
Tzatziki – We’re making up this easy dressing from scratch with natural yoghurt, cucumber and garlic. You can follow my Tzatziki recipe here
Side dishes and buns – Don’t forget your chosen extras (see ideas below). A bit of lettuce is a nice addition to the burger filling too

How to make Salmon Burgers

1. Blend together the salmon, herbs, lemon, garlic powder, egg, flour, salt and pepper and pulse until you have a well combined mix.

2. Add the peas and stir (by hand, not blending) in enough milk until you have a thick batter.

3. Pour the oil into a frying pan and heat, then spoon the burger mix into four evenly sized patties in the pan. Cook for on each side as per the recipe below, until golden brown and cooked through.

4. Meanwhile, make the tzatziki and serve when the burgers are ready.

Substitutions

Fish – If your loved ones just really won’t entertain salmon, you could follow this recipe using a less-flavoursome fish, like white fish

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving. These would be perfect the next day heated up for lunch on a bed of salad leaves. Yum.

Can you freeze salmon burgers? This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Alternatively, make up the burgers and freeze them before cooking. Defrost and cook as normal in the recipe.

Top Tips

Make sure the pan is nice and hot before dolloping in the batter. This will help them to keep their shape.

Add enough milk to make a ‘dollop-able’ consistency. Not too much or they’ll be runny.

Make sure the burgers are cooked all the way through before serving.

What to serve with Salmon burgers…

Side Dishes

Easiest Ever Homemade Oven Chips

Side Dishes

Classic Coleslaw

Side Dishes

Crunchy Cabbage Salad {with Peanut Dressing}

Side Dishes

Air Fryer Baked Potatoes {The Ultimate Guide!}

FAQs

Are these Salmon Burgers Healthy?

Yes! This recipe uses fresh salmon fillets, which are a great source of omega-3 fatty acids, which have a variety of health benefits. Salmon is also low in fat and a good source of protein.

Can you recommend a food processor?

For small jobs like this I really like this Mini Chopper. It’s affordable and not a pain to get in and out of the cupboard.

Do you have any other family friendly fish recipes?

Sure, I have lots. If you’re trying to introduce it a little more to beginners, I would recommend my Easy Fish Pie, Classic Tuna Pasta Salad or my Homemade Fish Fingers.

There’s also my Air Fryer Salmon, Salmon Fish Fingers, Cajun Salmon Tacos, Prawn Tacos, Easy Fish Stew, Prawn Pasta and Italian Cod Traybake.

Can I make these as gluten free salmon burgers?

You can, just make sure you use gluten free flour and gluten free burger buns to serve.

Can I eat this as a salmon fishcake instead?

Of course! Just serve with your chosen sides and enjoy without the burger bun instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Fresh Salmon Burgers {with Tzatziki Dressing}

These easy Salmon Burgers are a perfect twist on a standard burger. Full of healthy salmon and flavour, the fresh Tzatziki Dressing is a delicious accompaniment.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 294kcal

Author Sarah Rossi

Ingredients

500 g Salmon fillets Skinless and boneless
15 g Any fresh herb (dill, parsley or chives)
1 Lemon Zest only
1 tsp Garlic powder
1 Medium egg
4 tbsp Plain flour
Salt and pepper
1-2 tsp Milk
50 g Peas Defrosted
Olive oil

For the Tzatziki:

300 ml Natural yoghurt
1/2 Cucumber Grated
1 clove Garlic Crushed

To serve:

Lettuce and burger buns

Instructions

Cut the salmon into bite sized pieces and place in a food processor.
Add the herbs, lemon, garlic powder, egg, flour, salt and pepper and pulse until you have a well combined mix. Don't over blend it, chop until it's JUST mixed.
Add the peas and stir (by hand, not blending) in enough milk until you have a thick batter.
Pour the oil in to a frying pan and heat.
Spoon the burger mix in to four evenly sized patties in the pan.
Cook for about 8-10 minutes on each side, until golden brown and cooked through.
Meanwhile, make the tzatziki by mixing all the ingredients together.
When the burgers are cooked, serve in buns with the lettuce and tomato, and the tzatziki.

Notes

Cooking: Make sure the pan is nice and hot before dolloping in the batter. This will help them to keep their shape.

Milk: Add enough milk to make a ‘dollop-able’ consistency. Not too much or they’ll be runny.

Cooked through: Make sure the burgers are cooked all the way through before serving.

Serve suggestions: Inside the bun you could serve with lettuce, tomato, gherkins, and whatever else you fancy. I’d recommend making an easy salad and some homemade chips for the easy midweek win.

Nutrition

More delicious burger recipes…

Under 15 minutes

Halloumi Burger {15 Minute Recipe}

Under 30 minutes

Crispy Chicken Burgers {with Hot Honey Mayo}

Under 30 minutes

Tasty Chicken Tikka Burgers {20 Minute Dinner}

Beef

Big Mac Tacos!

The post Fresh Salmon Burgers {with Tzatziki Dressing} appeared first on Taming Twins.

Easy Fish Stew {with Paprika and Lime}

Sarah Rossi — Thu, 04 Apr 2019 09:00:03 +0000

If you’re looking for a new way to eat fish that all the family will love, this Easy Fish Stew is perfect.

Delicious and healthy with smoky lime flavours, it’s ready in about 30 minutes, is all made in one pan and is so simple to make.

This Easy Fish Stew recipe is perfect for ticking the ‘quick’ box, as well as the ‘healthy’ and ‘delicious’. It’s made with creamy coconut milk and has some slightly sweet spices in there too, which will make it a big hit with the kids.

The lime gives it a nice fresh zest and it is amazing served on a bed of rice or with crusty bread.

Simplicity is the name of the game with this flavour-filled fish dish, and what’s great is you can use any frozen white fish if you like, which keeps costs down while keeping all of the flavour and nutrients.

I always recommend my easy and quick one pot recipes as a midweek meal-win, but the flavours in this recipe do elevate it enough to serve up for guests or even a non-traditional Sunday lunch.

Why you’ll love this Fish Stew recipe

Budget-friendly, zero-faff ingredients

A new fish recipe to your meal plans

Healthy and delicious

About this Fish Stew recipe

This is a great option if you’re looking for ways to increase your fish offering to your kids who might be resistant to diving in (sorry, couldn’t resist!)

The fishy flavour is nice and delicate and the consistency of white fish is familiar.

Other family friendly fish recipes you could introduce include my Prawn Pasta, Easy Fish Pie, Italian Cod Traybake, Salmon Tacos or Homemade Fish Fingers.

Is this a Moqueca recipe?

This recipe takes a little inspiration from a dish called Moqueca, a traditional Brazilian seafood dish that is made with either fish or shrimp. It’s flavoured with a base of paprika, tomatoes, peppers and coconut milk, and is usually garnished with coriander and served with rice.

This is my take on this style of dish, from eating at my favourite Brazilian restaurant in London. You can read more about Moqueca here: Olivia’s Cuisine.

Fish Stew Ingredients

Olive oil
Garlic – It’s OK to use fresh or a jar/tube/frozen as a quick cheat instead
Onion – Again, frozen is fine but fresh is too
Peppers – I used a mixture of red and yellow
Sweet smoked paprika
Dried chilli flakes
Cod – Or another white fish. I use frozen. See notes on this below
Coconut milk – I use reduced fat but you don’t have to
Cherry tomatoes
Salt and freshly ground black pepper
Limes
Spring onions

How to make Fish Stew

Start by frying off some of the vegetables with olive oil: garlic and onions. Then, add the peppers and flavourings: sweet smoked paprika and a touch of chilli.
Put your cod in, as well as the coconut milk and cherry tomatoes. Simmer until cooked.
Squeeze over the lime and sprinkle spring onions to serve.
You can also sprinkle with coriander if you’re that way inclined.

Substitutions

Fish – You can use any kind of firm white fish, and this can also be frozen fish. If you want to add shellfish, you can. Just add at the end of the cooking time and be sure not to overcook it.
Vegetables – You can use up whatever veggies you prefer or need using up for this. Peas or green beans, for example, would be great.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat it fully by before serving – make sure it’s piping hot.

In the freezer This recipe doesn’t feel particularly well as the fish might break apart when defrosting and reheating again. That said, you can freeze it, it just won’t be at its best.

Top tip for making Fish Stew

Using frozen fish

I use frozen white fish to make this (as it’s often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less.

I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and, as always, be sure it’s cooked through before serving.

Fish Stew FAQs

Is this a spicy dish?

It has a little kick, so omit the chilli if you like, although I find that a small pinch gives just a touch of warmth without offending my children.

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Is this a healthy dish?

Yes, it’s got so much goodness! It’s low in calories, high in protein and is rich in vitamins and nutrients.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Fish Stew {with Paprika and Lime}

This easy Fish Stew recipe has a sweet creaminess that kids will love. Loosely inspired by the Brazilian-style Moqueca dish, it's a really tasty way to eat more fish.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 222kcal

Author Sarah Rossi

Ingredients

1 tsp Olive oil
2 Cloves Garlic Peeled and crushed.
1 Onion Sliced.
3 Peppers I used a mixture of red and yellow – chopped into chunks.
2 tsp Sweet smoked paprika
1/2 tsp Dried chilli flakes
400 g Cod I use frozen. See notes below.
400 ml Reduced fat coconut milk
250 g Cherry tomatoes Halved.
Salt and pepper
2 Limes
2 Spring onions

Metric – Imperial

Instructions

Heat the oil in a pan and add the garlic and onion. Fry for 3 minutes or until soft.
Add the peppers, paprika and chilli if using and cook for 3 minutes until softened.
Gently add the cod pieces and pour over the coconut milk. Simmer for 10 minutes.
Add the cherry tomatoes and simmer for another 5 minutes.
Squeeze over the lime and sprinkle the spring onions. Serve over a bed of rice.

Notes

Fish: I did use frozen white fish to make this (as it’s often cheaper than fresh). If you want to use fresh fish, you may need to just cook it for a few minutes less. I suggest adding the cherry tomatoes after 5 minutes, cooking for a further 5 minutes and as always, be sure it’s cooked through before serving.

I used frozen cod, but any white fish like basa would also work well.

Peppers: The type of peppers used are bell peppers.

Spring onion: These are called scallions/green onions in the US.

Nutrition

The post Easy Fish Stew {with Paprika and Lime} appeared first on Taming Twins.

Prawn Tacos {with Zesty Lime Dressing}

Sarah Rossi — Fri, 09 Sep 2022 09:30:58 +0000

These street food style Prawn Tacos are a super speedy 15 minute meal. Stuffed with a simple homemade slaw and a zesty lime dressing, these are so delicious they’ll be a new family favourite in no time.

This recipe makes such a tasty, light meal that still manages to explode with flavour, making Prawn Tacos perfect for a lunch or as part of a bigger meal, or even impress when entertaining by serving it alongside other small side dishes.

The ingredients are budget friendly and ready in less than 15 minutes.

Juicy and succulent prawns (that you don’t have to marinate), a zesty, spicy flavour, and soft tortillas to mop up all the goodness. Oh YES.

Why you’ll love this quick Prawn Tacos recipe

Ready in less than 15 minutes

Packed with flavour

Fun serve-yourself, sociable meal

Sarah’s notes

This is my take on Prawn Tacos, which I have created with budget, flavour, nutrition, convenience and family friendliness in mind, so I hope you love it.

Did you know that tacos originated in Mexico in the 18th century and were first consumed by silver miners, with migrants transporting the cuisine to the US later, where it became known as a popular street food?

This article in the Smithsonian Magazine goes into more detail about the history of the taco.

I LOVE a quick taco recipe, and this one is super tasty and ultra easy.

Prawn Tacos Ingredients NOtes

King prawns – I use frozen (remember to defrost beforehand if you are too)
Sunflower oil – Olive oil is fine too
Cajun spice – This is the ready-made dried spice in a jar
For the slaw – You’ll need white cabbage and red onion for this
For the dressing – A simple combination of Greek yoghurt, the zest and juice of limes, honey and mint sauce
Serve with – Small tortillas and I love avocado too

How to make Prawn Tacos

Start with making the dressing in a bowl, then shred up the cabbage and onion, then mix together with half the dressing.
Now for the prawns – put oil into a hot frying pan, add the prawns and Cajun spice, and cook for about five minutes.
Toast the tortillas. Add the slaw and prawns into them, drizzle the leftover dressing, top with avocado to serve.

Substitutions

Salad – Choose your own fillings for the tacos if you have food to use up that will work

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

In the freezer This is obviously not the kind of meal you can freeze as one, however if you have added the prawn coating and have some left over, you can freeze them for another time, AS LONG as they haven’t previously been frozen.

Recipe Tips

Toasting the tortillas

Do this very carefully over an open flame on a gas hob. Alternatively, fold over the tortillas and put into the toaster slots, or you can pop in a hot oven for three or four minutes instead.

What to serve with Prawn Tacos

There are so many side dishes you could serve alongside this dish. How about a rice salad? Or my Mexican-Style Salad or Veggie Loaded Nachos would work well too.

You might also like…

Under 15 minutes

Easy Beef Tacos {15 Minute Meal}

Under 30 minutes

Easy Salmon Tacos {30 Minute Meal}

Under 15 minutes

Chicken Tacos {10 Minute recipe}

Vegetarian

Crispy Cauliflower Tacos {with Sweet Chilli Mayo}

FAQ

Are Prawn Tacos healthy?

Yes! The dressing is made with Greek yoghurt and vegetables, and the prawns are low fat too.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Prawn Tacos {with Zesty Dressing}

Serve up these delicious and easy Cajun Prawn Tacos with a zesty lime dressing and homemade coleslaw for a light and delicious dish.

Course Lunch, Main Course

Cuisine Mexican

Diet Low Fat

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 493kcal

Author Sarah Rossi

Ingredients

360 g King prawns (I used frozen)
2 tbsp Sunflower oil
4 tsp Cajun spice

For the slaw:

1/2 White cabbage
1 Red onion

For the dressing:

250 g Greek yoghurt
Zest and juice of 2 limes
2 tsp Honey
2 tsp Mint sauce

To serve:

1 Avocado
8 Small tortillas

Instructions

First, make the dressing in a bowl. Make the slaw by shredding the cabbage and onion, and mix with HALF the dressing. (Save the rest of the dressing.)
Add the oil to a hot, large frying pan. Add the prawns, then spices, and cook for 5 minutes.
Toast the tortillas (see notes), then add the slaw and prawns on top with the avocado slices.
Serve with extra dressing drizzled on top.

Notes

Toasting the tortillas: Hold very carefully over an open flame on a gas hob with tongs. Alternatively, fold over the tortillas and put into the toaster slots, or you can pop in the oven for three or four minutes instead

King prawns: Remember to defrost beforehand if you’re using frozen prawns

Salad: Choose your own fillings for the tacos if you have food to use up that will work

Leftovers: You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold. This is obviously not the kind of meal you can freeze as one, however if you have added the prawn coating and have some left over, you can freeze them for another time, AS LONG as they haven’t previously been frozen

Serving suggestions: There are so many side dishes you could serve alongside this dish. How about a rice salad? Or my Mexican-Style Salad or Veggie Loaded Nachos would work well too

Nutrition

The post Prawn Tacos {with Zesty Lime Dressing} appeared first on Taming Twins.

Easy Fish Pie {with Crunchy Cheese Topping}

Sarah Rossi — Thu, 04 Mar 2021 10:30:40 +0000

This is such an Easy Fish Pie recipe to have up your sleeve when the time calls for it.

It has a delicious cheesy mash topping, a really simple sauce and involves no pre-cooking of the fish at all. Just assemble all together for the ultimate comfort food.

I think it’s easy to believe that fish pie can be one of those dishes that’s tricky to master, a bit of a faff and generally hard work. Not so!

I knew there had to be a way to make a classic fish pie recipe that was super simple, and I’m very happy to report that THIS is it!

This is honestly such an easy Fish Pie and is a fantastic go-to recipe for those cosy evenings with the family or for serving up to guests around the dinner table.

This pie just feels good. It’s satisfying, nourishing and doesn’t involve using 5 pans or 20 techniques. This is the modified, simplified version of fish pie with a no-fail sauce, which doesn’t compromise on flavour.

It’s also perfect for batch cooking to get those freezer meals in for the future.

Why you’ll love this simple Fish Pie recipe

Hearty and comforting

Simple and delicious

Perfect for batch cooking

Why is this the BEST Fish Pie recipe?

The beauty of this recipe is that you really don’t need to pre-cook the fish beforehand, which overcooks the ingredients anyway.

As is always the case with these kinds of freezable dishes, this easy Fish Pie is perfect for making one for now and one for the freezer at the same time. Or you can prep it in advance and pop it in the oven when you’re ready, which makes it great for busy days or when entertaining.

This Fish Pie, sometimes called Fisherman’s Pie as it’s closely related to Shepherd’s Pie, contains mixed fish pieces and prawns, covered in a tasty white sauce and topped with cheesy mash and breadcrumbs for a light crunch.

It then does its thing in the oven for about 30 minutes, making this as quick and easy as it gets.

Easy Fish Pie Ingredients

Fresh fish pie mix – I use a mixture of cod, salmon and smoked haddock
Prawns – Get ones already cooked
Potatoes – Go for something floury and fluffy in texture like King Edward, Maris Piper or Desiree (my preference)
Butter
Cheese – Grated cheddar is good here
Breadcrumbs – I used premade Panko because life is short
Milk – Full fat or semi-skimmed
Cornflour
Fresh chives
Salt and pepper

How to make Easy Fish Pie

Boil up the potatoes for 10 minutes or so until soft enough to mash.
Meanwhile, make your sauce: Mix a small amount of milk with the cornflour to make a paste. Add the remaining milk and the paste to a pan over a medium heat until it thickens. Add the chives and season.
Add your fish into a dish and pour over the sauce. Drain your potatoes and mash with butter and season. Spread and smooth across the top of the pie filling.
Sprinkle cheese and breadcrumbs over the top and bake in the oven for 30 minutes on 180C until golden brown and crispy.

Substitutions

Types of fish – Obviously go for the fish you like. A fish pie mix in most supermarkets contains the fish I’ve used here, but you can use the same weight of anything similar in cubes. Do try to include some smoked fish for flavour.

Fish Pie Leftovers

In the fridge You can keep this recipe in the fridge for a day or two. Reheat fully in the microwave or oven until piping hot before serving.

In the freezer This recipe freezes well. I tend to make it all up to the point where you put it in the oven and then freeze. Allow to defrost fully and then bake in the oven on the day you want to eat it.

Top tips for making quick Fish Pie

Make it ahead to save time later

I prepare it all up to the stage where you would put it into the oven. Then it will keep in the fridge for up to 24 hours. When you come to cook it, it will take about 10-15 minutes longer to cook than if you were using a sauce/potatoes that’s already warm.

Check it’s cooked

Be sure to check that the pie is hot all the way through before serving (push a metal knife into the middle and when you pull it out it should be burning hot OR better still use a food thermometer like this one).

Other great make-ahead pie recipes

If it’s batch-cooked pies you’re after, you could try my Chicken & Leek Pie, Cottage Pie, Easy Chicken Pie, Cowboy Pie or Shepherd’s Pie too.

Creamy Fish Pie Recipe FAQs

What should I serve with Fish Pie?

Serve this with some simple greens, like peas, green beans or broccoli.

Why does fish pie sometimes go watery?

This can often happen when your mashed potatoes are too soft to start with. They need to be left a little thicker than normal.

It can also happen if your fish is fresh and gives off water as it cooks. But honestly? I think a tiny bit of water in the sauce is worth it rather than having overcooked fish or having the extra step of pre-cooking the fish.

Is this gluten free?

If you use gluten-free breadcrumbs (or omit them), this recipe is gluten free.

Do you put raw fish in a fish pie?

For this recipe, YES! No need to pre-cook. Everything cooks together nicely.

Can I use a frozen fish pie mix to make Fish Pie?

Yes, you can use a ready bag of fish pie mix in the supermarket, which is often better value and saves time. However, I would still defrost the fish before adding it to the dish so it doesn’t go too watery (usually fish doesn’t take long to defrost).

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Fish Pie

This Easy Fish Pie recipe with delicious cheesy mash topping is the ultimate comfort food. It has a really simple sauce, involves no pre-cooking the fish, just assemble for a delicious, hearty favourite.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 40

Total Time 50

Servings People

Calories 345kcal

Author Sarah Rossi

Ingredients

520 g Fresh fish pie mix See notes
175 g Cooked prawns

For the topping:

1.25 kg Potatoes Peeled and cut into chunks
3 tbsp Butter
Sea salt and freshly ground black pepper
100 g Cheddar cheese Grated
50 g Panko breadcrumbs

For the sauce:

400 ml Milk Whole or semi-skimmed
30 g Cornflour Cornstarch if you're in USA
10 g Fresh chives Finely chopped
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat the oven to 180°C fan.
Put your potatoes, with a sprinkle of salt, in a pan of boiling water and cook for 10 minutes or until a knife slides in easily.

To make the sauce:

While the potatoes are cooking, put the cornflour into a mug and mix with a small amount of the measured milk until it forms a paste.
Put the remaining milk into a sauce pan over a medium heat. Pour in the cornflour 'slurry' and whisk the sauce until it thickens and is smooth.
Add the chives and plenty of salt and pepper.

To make the pie:

Put the raw fish pie mix and prawns into the bottom of a large dish. Pour over the sauce.
Mash the cooked and drained potatoes in the saucepan and add the butter and salt and peppers. Spread over the top of the dish and sauce.
Sprinkle over the cheese and breadcrumbs.
Bake in the oven for 30 minutes until the top is crispy and golden and the fish is cooked through.

Notes

To serve: Serve this with some simple greens, like peas, green beans or broccoli

Check it’s cooked: Be sure to check that the pie is hot all the way through before serving (push a metal knife into the middle and when you pull it out it should be burning hot OR better still use a meat thermometer like this one)

Fish: A fish pie mix in most supermarkets contains cod, salmon and smoked haddock, but you can use the same weight of anything similar in cubes. Do try to include some smoked fish for flavour. Use cooked prawns. If you’re using frozen fish, allow it to defrost first

Potatoes: Go for something floury and fluffy in texture like King Edward, Maris Piper or Desiree (my preference)

Breadcrumbs: I used pre-made Panko because life is short, but you can use homemade too

Milk: I used semi-skimmed, however whole milk will also work, this will give a creamier sauce.

Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Make ahead: I prepare it all up to the stage where you would put it into the oven. Then it will keep in the fridge for up to 24 hours. When you come to cook it, it will take about 10-15 minutes longer to cook than if you were using a sauce/potatoes that’s already warm

To freeze: Make it all up to the point where you put it in the oven and then freeze. Allow to defrost fully and then bake in the oven on the day you want to eat it

Nutrition

The post Easy Fish Pie {with Crunchy Cheese Topping} appeared first on Taming Twins.