Parmesan & Dill Fish Pie

peas, sweet potato, fish…oh my!

Picture the scene: you break through a buttery sweet potato crust to uncover a rich seam of creamy parmesan and dill sauce which conceals chunks of tender white fish, delicate smoked salmon and juicy shrimp.

Apologies for the food porn but I just had to share that experience with you.

This pie was that good.

I know I swore off fish but all the fish used in this pie was carefully vetted – there’s nothing radioactive in there (I hope! If I start glowing I’ll let you know).

You can experiment with different types of fish if, like me, you are meddlesome that way. I believe the guiding principle should be white fish, some smoked fish (haddock would be good!) and some seafood.

That keeps things varied and interesting.

this crust conceals a bubbling creamy layer of fishy delight

You could also mix up the topping – make it half sweet potato and half white potato or half sweet potato and half parsnip.

That’s the genius of this dish, you can’t really go wrong.

But, before I put myself out of business, I recommend that you try my version to start with.

You won’t need convincing to make it again…and that’s a TMBL guarantee.

someone please invent a time machine so I can go back and eat it again

Parmesan & Dill Fish Pie (serves 3-4)

  • 2 small fillets tilapia
  • 4 oz smoked salmon, sliced into 1 inch pieces
  • 8-10 raw shrimp, peeled and deveined
  • 1 cup garden peas
  • 1 cup parmesan
  • 1 cup milk
  • 3 tsps dill weed
  • 2 bay leaves
  • 1 large sweet potato, peeled and diced
  • 2 tbsps butter
  • 1 tbsp arrowroot
  • 1 tsp lemon juice
  1. Put the sweet potato in a pot of salted, boiling water and boil for 10 minutes ’til soft. Drain, add butter, season and mash well.
  2. Season the tilapia, then poach (simmer in a saucepan over a medium heat)  it in the milk and bay leaves for about 6 minutes until it turns opaque and flakes easily. Remove from milk and set aside.

    the tilapia, pre-poaching

  3. Remove the bay leaves from the milk, take it off the heat and whisk in the arrowroot. This should make it thicken. Add the 1/2 cup parmesan and stir until smooth and thick. Stir in the dill and lemon juice. Set aside to cool.
  4. Flake the tilapia into chunks and put in a casserole dish along with the shrimp, peas and salmon.
  5. Pour over the dill sauce and stir ’til all the fish is coated.
  6. Spoon the mashed sweet potato over the top. Once the layer is complete, sprinkle the remaining parmesan over the top.

    adding the all-important sweet potato layer

  7. Bake at 375 for 25 minutes.

Like this? You might also like:

This post was featured at The Healthy Home Economist

Advertisements

22 thoughts on “Parmesan & Dill Fish Pie

  1. This looks amazing! I do a fish-dill chowder that we love, so I’m CERTAIN I love this. Sweet potatoes and fish go sooooooo well together! I really look forward to trying this soon.

  2. Pingback: No-Pasta Chicken Lasagna « Things My Belly Likes

  3. Pingback: Turnip & Salmon Patties | Things My Belly Likes

  4. Pingback: Mussels Marinara | Things My Belly Likes

  5. Pingback: Spicy Beef & Root Vegetable Pie | Things My Belly Likes

  6. Pingback: It’s voting day in Scotland! Here are some recipes if (like me) you’re celebrating with a Scottish feast. | Things My Belly Likes

  7. Pingback: Easy Dill Pickles | Things My Belly Likes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s