Reduced-fat fish pie

Готовим Fish Reduced-fat fish pie

A creamy, dreamy delicious dish that is also low fat Youve come to the right place.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 6cm-deep, 10 cup-capacity baking dish. Melt spread in a heavybased saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until onion has softened.
  2. Add flour. Cook, stirring, for 1 to 2 minutes or until coated. Gradually stir in milk. Cook for 5 minutes or until mixture boils and thickens. Stir in cheese, mustard, lemon juice and parsley. Remove from heat. Add fish. Stir to combine.
  3. Grate potato into a bowl. Squeeze out excess moisture. Add oil. Stir to coat. Season with pepper. Spoon fish mixture into prepared dish. Spoon over potato mixture. Bake for 30 minutes or until golden and bubbling at edges. Serve.

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50g reduced-fat margarine spread
1 medium brown onion, chopped
2 medium carrots, peeled, chopped
3 celery stalks, chopped
1/4 cup plain flour
2 cups reduced-fat milk
1/2 cup reduced-fat grated tasty cheese
2 tsp English mustard
2 tbsp lemon juice
1/4 cup chopped fresh flat-leaf parsley leaves
800g firm white fillets , cut into 3cm pieces
1 large sebago potato, peeled
1 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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