I always enjoy having fish during the winter, whether it’s cooked in foil or baked in a pie. Not only are these methods cozy and perfect for the season, but they also help minimize any fishy smell in the kitchen! When making a fish pie, feel free to use any combination of fish you like. For a nutritious twist, try topping it with sweet potato, which is packed with beta-carotene that the body converts into vitamin A. This can help with acne treatment and improve skin tone, making it a fantastic beauty food.
To make a delicious Naked Fish Pie for 4 servings with around 340 calories per serving, you’ll need:
- 2 large sweet potatoes, peeled and chopped
- 25g butter
- 25g gluten-free flour
- 300ml semi-skimmed milk (or coconut milk for a Southeast Asian twist)
- Juice of 1/2 lemon
- 300ml vegetable stock
- 1 tsp wholegrain mustard
- 2 tbsp grated Parmesan cheese
- 500g white fish fillets (like cod, hake, haddock, or pollock), cut into pieces
- 1 small fennel bulb, thinly sliced
- Sea salt and black pepper
Here’s how to prepare it:
- Preheat the oven to 220°C/200°C fan.
- Boil the sweet potatoes until tender, then mash them with salt and pepper.
- In a saucepan, melt butter over medium heat, add flour, then gradually stir in milk to make a smooth sauce. Season with lemon juice, stock, mustard, salt, pepper, and Parmesan.
- Place fish and fennel in an ovenproof dish, pour over the white sauce, and top with sweet potato mash. Sprinkle Parmesan on top.
- Bake on a tray for 40 minutes until golden and cooked through.
- Serve with green veggies like spinach, kale, or broccoli.
Feel free to experiment with different ingredients and flavors, and don’t forget to share your creations on Instagram @wendyrowe with #eatbeautiful. Enjoy your meal!
