Using Filo Pastry in this delicious Fish Pie lightens this meal and makes it more suitable for the sunnier days we have been having lately. Do not be worried about using Filo – just kept it well wrapped up until using each sheet.

Fish Pie

2 tsp vegetable oil

1 onion, peeled, sliced

1 garlic clove, crushed

500g assorted fish fillets (such as salmon, whiting, pollack), skin removed, cut into pieces

125g cooked prawns

75ml white wine

½ lime, juice and zest

250g crème fraîche

1 tbsp chopped fresh parsley leaves

1 tbsp wholegrain mustard

salt and freshly ground black pepper

2 ripe tomatoes, finely chopped

For the topping

4-6 sheets filo pastry

125g butter, melted

mixed baby salad leaves, to serve

Method

1. Preheat the oven to 180C/Gas 6.
2. For the filling, heat the oil in frying pan over a medium heat. Add the onion and garlic and fry for 4-6 minutes, or until softened.
3. Add the mixed fish and prawns, then pour in the wine and bring to mixture to the boil. Reduce the heat until the mixture is simmering, and continue to simmer for 2-3 minutes.
4. Add the lime juice, lime zest, crème fraîche, parsley and mustard, then season, to taste, with salt and freshly ground black pepper. Stir well and simmer for a further 2-3 minutes.
5. Place the filling mixture in a pie dish. Sprinkle over the chopped tomatoes.
6. For the topping, scrunch up 1-2 sheets of filo pastry, using your hands, so that the scrunched pastry fits over the ramekin or pie dish. Repeat the process with the remaining sheets of filo pastry. Place one filo pastry ‘lid’ on top of each pie dish or ramekin. Brush the pastry lids generously all over with melted butter.
7. Place the pies onto a baking tray and cook in the oven for 10-12 minutes, or until the pastry is crisp and golden-brown and the filling is bubbling.