Description
Fresh & Light Summer Veggie Fish Pie.
Ingredients
- 1-½ Tablespoon Olive Oil
- ½ Onion
- 8 Baby Potatoes, Skin On, Cut Into 1 Cm Cubes
- 300 grams Hake Fillets
- 1-½ cup Green Beans Sliced
- 4 Stalks Celery, Sliced
- 1 Carrot, Grated
- 1 cup Baby Sweetcorn Sliced
- 1-½ cup Coconut Milk
- ½ teaspoons Salt
- Black Pepper To Taste
- 1 cup Dutch Gouda (or A Strong White Cheese Of Your Choice)
Preparation
Set oven to 200°C (400ºF).
Heat olive oil in a large frying pan. Add onion and fry until translucent. Add potatoes and fry for about 8 minutes until going golden.
While potatoes are cooking, slice fish fillets into 2cm cubes.
Place all the other veggies in with the potatoes and stir fry for about 3 minutes. Take off heat. Mix fish in gently with vegetables then pour everything into a casserole dish. Pour in coconut milk and season with salt and pepper.
Bake for about 30 minutes, until vegetables are tender and fish is cooked through. Stir halfway through cooking.
Top evenly with the grated cheese and bake for another 10 minutes until the cheese is golden and bubbling.
Notes:
1. You can swap out the hake for any fish of your choice.
2. Serve this with your choice of rice, or a side salad.
