Simple springtime creamy fish pie
- 300g boneless white fish fillet, cut into chunks
- 225g bag washed leaf spinach
- 425g small new potatoes
- 100g crème fraîche
- 2 eggs
- 1 tbsp Heritage olive oil
- ½ lemon, juiced
In the spirit of springing forward, we’ve got a light and creamy recipe that’s super-easy to whip up - springtime fish pie. Serving 2, this is perfect for sharing with a friend on those ever-lengthening nights.
Heat your oven to 200C. Pour the spinach into a colander.
Tip the potatoes into a saucepan and cover with boiling water. Pour some over the spinach to wilt it. Cook the potatoes for 10 minutes, drain and mash.
Squeeze the water out of the spinach, scattering over the bottom of an ovenproof dish. Leave two gaps for each egg; crack them into the gaps and season with salt and pepper.
Place the fish over the eggs and spinach.
After spreading the creme fraiche over, drizzle the lemon juice over.
Spoon the potatoes over, drizzle with olive oil and pop it in the oven for 25 minutes.
The top should be golden and crispy; let it stand for a couple of minutes and serve.