Description
A creamy fish and veggie pie style bake. Individual serves topped with crumbs. Serves 4. This recipe was from an advertisement in a magazine. Can be made gluten/ dairy free as required
Ingredients
- Breadcrumbs
- Butter
- Olive Oil
- Carrot
- Celery
- Spring Onions
- Plain Flour
- Milk
- White Fish Fillets
- Lemon, Zest Of
- Lemon Juice
- Parsley
Instructions
- Preheat oven to 180c
- Divide crumbs in half
- Melt butter and pour over 1 / 2 of the bread crumbs
- Add the olive oil to a frypan and cook carrot and celery until softened- about 3-4 minutes
- Add the onion and cook for another minute
- Sprinkle in the flour and stir to form a paste
- Remove the frypan from the heat and slowly stir in the milk
- Return to heat and bring to the boil, stirring until smooth
- Stir in fish, lemon rind and juice
- Remove from heat
- Spoon mixture into 4 1 / 4 cup heatproof dishes and sprinkle over the crumbs / butter mixture
- Bake for 25 minutes or until topping is golden
- Serve warm, sprinkled with parsley