Monthly Archives: August 2019

Snapper Pie

300g of any left-over white fish (cooked)

2 cups of chopped vegetables (use frozen for quick and easy)

1 celery stalk chopped finely

1 teaspoon of caraway seeds

1 large onion chopped

2 to 3 cups of milk

1 heaped tablespoon of white flour

1 cup of grated tasty cheese

1 teaspoon of finely grated lemon zest

salt and pepper to your taste

2 sheets of puff pastry

Butter

Take a large knob of butter and cook onion gently for 5 minutes, you don’t want any browning.  Add caraway seeds and flour to this mix and stir until combined, start adding your milk stirring slowly with wooden spoon until a smooth sauce, throw in your fish, vegetables and cheese and stir well and place in pie dish (greased) lined with your puff pastry that you have taken a knife to prick all over base.  Top with another sheet of the pastry, pinching the edges tight and use a pastry brush to glaze with milk before putting into 180 degree oven for around 40 minutes – once its nice and browned all over its done!

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Whole baked Snapper

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1 large whole snapper

2 lemons

2 red chilli (long) (deseeded)

1 inch ginger (peeled)

3 cloves of garlic

Olive oil and butter

Salt & pepper

Vegetables of your choice for baking under the fish, I used sweet potato and chat potatoes, chop them smaller than I have, they probably needed another 5 minutes.

Cut 3 slits into the top of your fish.  Use a whole lemon in cavity of fish – poke that in.   slice up finely the garlic, ginger and chilli and push into slits of fish and the rest on the top of the fish, place your fish on top of the vegetables and pop some butter on top (and poke some in cavity) and splash on some olive oil, cover with foil tightly and bake in 180 degree oven for 45 minutes.  Take foil off for last 20 minutes to crisp up skin.

The fish I had was huge so I used the left overs in a fish pie.