{"id":98015,"date":"2024-02-27T07:00:09","date_gmt":"2024-02-27T07:00:09","guid":{"rendered":"https:\/\/wendyrowe.com\/?p=15294"},"modified":"2024-02-27T07:00:09","modified_gmt":"2024-02-27T07:00:09","slug":"winter-recipe-naked-fish-pie","status":"publish","type":"post","link":"https:\/\/gamefootballmobileanimeiphone.com\/index.php\/2024\/02\/27\/winter-recipe-naked-fish-pie\/","title":{"rendered":"Winter Recipe: Naked Fish Pie"},"content":{"rendered":"
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Image Credit @ Camilla Akrans for Eat Beautiful<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

I always prefer to eat my fish in the winter either cooked wrapped in foil or baked in a pie. Firstly, these are the most warming, wintry ways to get your intake of fish, but secondly to minimise the smell! Include as many or as few varieties of fish in your pie as you like; and opt for my sweet potato topping as it\u2019s rich in beta-carotene. This converts to vitamin A in the body to help treat acne and improve skin tone, making it a great beauty food.<\/p>\n

THIS POST CONTAINS AFFILIATE LINKS<\/h4>\n
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Naked Fish Pie<\/h2>\n

SERVES 4
\n340 CALORIES PER SERVING<\/h4>\n

2 large sweet potatoes, peeled and cut into small chunks
\n25g butter
\n25g gluten-free flour
\n300ml semi-skimmed milk (see tip below), warmed
\nJuice of 1\/2 lemon
\n300ml vegetable stock
\n1 tsp wholegrain mustard
\n2 tbsp grated Parmesan cheese
\n500g white fish fillets (such as cod, hake, haddock and pollock), cut into chunks
\n1 small fennel bulb, halved and thinly sliced
\nSea salt and black pepper<\/p>\n

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Image Credit @ David Loftus for Eat Beautiful<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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  1. Preheat the oven to 220\u00b0C\/200\u00b0C fan.<\/li>\n
  2. Place the potatoes in a pan filled with water and boil for 10 minutes or until tender. Drain before mashing with a potato masher, adding salt and pepper to taste.<\/li>\n
  3. Meanwhile, make a white sauce by first melting the butter in a saucepan over a medium heat. Add the flour and stir for about 2 minutes or until a paste forms. Next, slowly add the milk, stirring all the while, until you have a smooth sauce. Continue to stir the sauce for a further 5-10 minutes until it thickens.<\/li>\n
  4. Add the lemon juice to the sauce, followed by the stock and mustard. Season to taste with salt and pepper and stir in 1 teaspoon of Parmesan. Bring to a simmer and cook for 1 minute before removing from the heat.<\/li>\n
  5. Place the fish in an ovenproof dish with the sliced fennel. Pour over the white sauce and top with the sweet potato mash. Sprinkle the remaining Parmesan over the top.<\/li>\n
  6. Place the dish on a baking tray. Transfer to the over for 40 minutes or until cooked through and golden.<\/li>\n
  7. Serve with a green vegetable such as spinach, kale or broccoli.<\/li>\n<\/ol>\n
    Tip<\/h5>\n