Quick fish pie

You'll be enjoying this hearty fish pie in 30 minutes, perfect for cooler weeknights.

0:05 Prep 0:25 Cook 4 Servings  Easy

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 leek, trimmed, sliced
  • 1 garlic clove, crushed
  • 21/2 tablespoons plain flour
  • 375ml (11/2 cups) chicken stock
  • 125ml (1/2 cup) white wine
  • 600g white fish fillets, cut into 2-3cm pieces
  • 450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower)
  • 1 tablespoon chopped fresh dill
  • 8 sheets filo pastry
  • 65g (1/3 cup) finely grated parmesan
  • Lemon halves, to serve

METHOD

Step 1
Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.

Step 2
Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill.

Step 3
Working with 1 sheet of filo at a time, spray with oil and sprinkle with some parmesan. Scrunch and place on top of fish filling. Spray with oil. Bake for 10-15 minutes or until light golden and crisp.



source: www.taste.com.au

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