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Crunchy oat topped fish pie

Susie Burrell
 
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Crunchy oat topped fish pie

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low cholesterol
Course: Lunch, Main
Favourite flavours: Seafood

Crunchy oat topped fish pie
INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 carrot, diced
1 stick celery, chopped
2 tablespoons plain flour
½ cup fish stock
1 cup low fat milk
200g salmon fillet, skin removed and cut into 5cm pieces
300g white fish fillets, cut into 5cm pieces
1 tablespoon whole grain mustard
¼ cup chopped parsley
salt and pepper

topping
4 slices wholegrain bread, processed into breadcrumbs
1 cup rolled oats
1 tablespoon olive oil
1 cup grated low fat cheese
METHOD

Preheat oven 200°C/180°C (fan forced) and grease a deep 8 cup capacity baking dish.

Heat oil in a pan over medium heat and cook onion, carrot and celery until softened. Stir in flour and cook a further one minute.

Pour in fish stock and milk and stir continuously, until it comes to the boil. Reduce heat and add chopped fish, mustard and parsley and season with salt and pepper; Spoon into the base of the baking dish.

Combine breadcrumbs, oats, oil and cheese and mix well; sprinkle over the fish mixture and bake 20 minutes or until crisp and golden. Serve hot with steamed greens or salad.
 
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User comments
This fish pie is simple yet extremely tasty. I used perch for the white fish fillet and added chopped macadamia nuts to the breadcrumb topping ..yummo!
absolutely superb with good old-fashioned potatoes and veg. Would be lovely with just the sauce but that crunchy topping adds that final Mmmm

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