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.
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.
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
- 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.
- 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.
- 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.
- Flake the tilapia into chunks and put in a casserole dish along with the shrimp, peas and salmon.
- Pour over the dill sauce and stir ’til all the fish is coated.
- Spoon the mashed sweet potato over the top. Once the layer is complete, sprinkle the remaining parmesan over the top.
- Bake at 375 for 25 minutes.
Like this? You might also like:
- Sweet Potato Cottage Pie
- Parmesan & Toasted Almond Grouper
- Catfish Fingers & Tartar Sauce
- Mediterranean Fish Stew
This post was featured at The Healthy Home Economist
I like that this is something different than the usual. I get tired of the same ol’ stuff. It sounds so good with the dill sauce!
Thanks!
Sounds like something I’d like – I luv dill
Me too! It’s very dill-y which is great – goes amazing with the fish
Ok, this sounds really different and interesting! I think I’ll have to give it a try (though without the peas since my husband has a great fear of them!)
Your husband fears peas?! What did they do to him? Kill his family? Steal his car? Put a hit out on him? I MUST KNOW
According to him they are “squishy and icky…little cases of goo”. What can I tell ya, childhood thing that he never go over. lol.
Ahahaha, that’s hilarious. When he puts it like that, I can see where he’s coming from.
Haha! I know, right! And seeing where it is the ONLY thing he refuses to eat or try, I let him have it 🙂
Reblogged this on The ObamaCrat.Com™ and commented:
I like parmesan, I like dill & I LOVE fish. Thank you Ms. Cat from Things My Belly Likes.
Very nice… and I *just* happen to have some dill leftover that needs to be used soon!
It’s fate!
Yeah, this pretty much looks amazing! I need more fish in my life.
Everyone needs more fish in their life! 🙂
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.
Excellent! I’m pretty sure this will be a hit in your house – give it a try and let me know!
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