Old-Fashioned Fish Pie Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
8 thin fish fillets
1 cup soft breadcrumbs
2 tablespoons parsley, chopped
2 tablespoons butter, softened
1/2 teaspoon dried mixed herbs
1 teaspoon grated lemon rind
1/2 cup cream
2 medium tomatoes peeled and sliced
3-4 medium potatoes mashed
1 egg, beaten melted butter for glazing
Directions
1.
Arrange 4 fillets side by side in a shallow casserole dish.
2.
Combine breadcrumbs, parsley, butter, dried mixed herbs, lemon rind; mix well.
3.
Spread filling evenly over the 4 fillets.
Arrange remaining fillets on top.
4.
Arrange tomato slices over fish.
Pour over cream.
5.
Combine mashed potato and egg.
Spread or pipe mixture over fish; brush with melted butter.
6.
Preheat oven to 180°C.
7.
Place on Low Rack; cook for 20-22 minutes on LOW MIX/BAKE 180°C.
Arrange 4 fillets side by side in a shallow casserole dish.
2.
Combine breadcrumbs, parsley, butter, dried mixed herbs, lemon rind; mix well.
3.
Spread filling evenly over the 4 fillets.
Arrange remaining fillets on top.
4.
Arrange tomato slices over fish.
Pour over cream.
5.
Combine mashed potato and egg.
Spread or pipe mixture over fish; brush with melted butter.
6.
Preheat oven to 180°C.
7.
Place on Low Rack; cook for 20-22 minutes on LOW MIX/BAKE 180°C.
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