Erica’s Quick Fish Pie

Wed, 17 June 2026

Erica’s Quick Fish Pie

This is a really fast, tasty fish pie, non-traditional but absolutely delicious. I love that you can use any fish you have, and swap in quick-cooking veg like peas, scallions, or spinach. You can top it with herby crumbs, mash, or even buttery filo.

Serves: 2

Ingredients:

250g fresh hake, cut into chunks

150g smoked coley or smoked cod, cut into chunks

OR 400g of any fish of choice

150g crème fraîche 75ml white wine 1 tablespoon mayonnaise 1 teaspoon Dijon mustard A good grating of nutmeg 2 scallions, finely sliced 2 large handfuls chopped spinach 75g peas Zest of 1 lemon 50g breadcrumbs 25g butter, melted or in small knobs 1 tablespoon chopped herbs, such as parsley or dill Salt and black pepper

Serve with a crisp side salad.

Method:

1. Preheat the oven to 200 degrees Celsius fan, or the air fryer to 180 degrees.
2. In a bowl, whisk together the crème fraîche, white wine, mayonnaise, mustard, nutmeg, salt, and pepper.
3. Fold in the scallions, chopped spinach, and peas, then gently fold in the fish.
4. Spoon into two small oven-safe or air fryer-safe dishes.
5. Mix the breadcrumb with lemon zest, herbs, a pinch of salt and pepper, and the butter, then scatter on top.
6. For the oven, bake for 18 to 22 minutes until bubbling and golden.
7. For the air fryer, cook 10 to 14 minutes until heated through and crisp on top.
8. If browning too quickly, cover loosely with foil.