Lemony fish pie for dinner tonight

Prep 25 min
Total 35 min
Makes 4 Servings



large potatoes, about 500g, peeled and diced
500 g
tilapia, cut into bite-sized pieces
1 tbsp
all-purpose flour
1/4 tsp
1 tbsp
2 cups
3/4 cup
35% cream
1 tbsp
dried dill
1 tbsp
3 tbsp
1/2 tsp


  • Preheat broiler. Spray a 2-L casserole dish with oil. Boil potatoes in a medium saucepan until tender, about 10 min.
  • Toss fish with flour and salt in a small bowl. Heat a medium non-stick frying pan over medium-high. Add oil, then fish. Cook 2 min, then add frozen vegetables, 1/2 cup cream and dill. Cook until thickened, about 2 more min. Stir in lemon zest and juice. Transfer to prepared dish.
  • Drain potatoes. Mash with remaining cream and garlic salt. Spread over fish mixture. Broil until golden, about 5 min.

A hearty British-inspired dish that’s simple, yet satisfying. Cooking the filling first saves time. Then add mashed potatoes and broil until golden.


Calories 445, Protein 31 g, Carbohydrates 36 g, Fat 21 g, Fibre 4 g, Sodium 407 mg.

Wine Pairings

Refreshingly dry, this South African blend of chenin blanc and chardonnay balances crisp citrus with mild herbs. It perfectly matches the piquant flavours of Lemony Fish Pie, while its bracing acidity cleanses the palate.
KWV Chenin Blanc Chardonnay, South Africa, $8.

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