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Crunchy, creamy fish and broccoli pie

Golden breadcrumb topping on fish and broccoli pie

This combination of fish and broccoli makes for a more interesting outcome than just having grilled fish and steamed broccoli. The crunchy breadcrumb topping and creamy, herby, cheese sauce is quick to make. An ideal dish for a quick healthy weekday dinner or summer lunch.

Prep time: 5 minutes Cooking time: 45 minutes

2-3 flathead or blue eye cod fillets
1 medium head of broccoli cut into florets
3 cups milk
150g grated cheddar cheese
Handful of parsley and dill chopped finely
1 tsp cornflour
Salt and pepper
Olive oil spray

Pre-heat oven to 180 degrees celcius
Bring the milk to a simmer in a saucepan and add fish, poaching on medium heat for 10-15 minutes until just cooked

Poach fish in milk on medium heat

Strain fish from the liquid and flake into a baking dish keeping the poaching liquid in the saucepan for the sauce
Boil or microwave the broccoli until just cooked
Scatter broccoli over the fish in the baking dish
Mix a little milk or water into the cornflour and add to the reserved poaching liquid.
Cook until the sauce thickens, stirring constantly. Add more milk if too thick.
Stir in the cheese until melted and add salt and pepper.
Pour the sauce over the fish and broccoli.

Pour sauce over fish and broccoli

Scatter herbs over the top
Cover with the breadcrumbs and spray lightly with olive oil spray.
Place baking dish in oven and cook for 30 – 40 minutes until the breadcrumbs are golden and crunchy.
Serve with a light, lemony salad.

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