A seafood pie to satisfy
Serves 4
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An easy fish pie may be harder to come across than any other regular pie, unless you make it yourself. Here, we have combined the beautiful white fish, barramundi with Desiree potatoes for a delicate pie to spoon into, complete with a sprinkle of parsley and a scattering of cheese.


  • 1 kg Desiree potatoes, peeled, cut into small chunks
  • 1 tsp fennel seeds
  • 30 g butter
  • 2 clove garlic, chopped finely
  • 6 green onions (green shallots), sliced
  • 2 sticks (200 g) trimmed celery, sliced
  • ½ medium (500 g) Wombok (Chinese cabbage), sliced
  • 1⅓ cups (80 ml) extra virgin olive oil
  • 600 g barramundi fillets, cut into 3cm chunks
  • 2 tbsps coarsely chopped fresh flat-leaf parsley
  • ½ cup (60 g) grated cheddar cheese

Preheat oven to 200 C (180 C fan-forced).


Add potatoes to a medium saucepan of salted water; bring to the boil. Boil, covered, for 12 mins or until soft.


Meanwhile, coarsely grind the seeds with a mortar and pestle or spice grinder. Melt butter in a deep frying pan over medium heat; fry seeds and garlic for 1 min. Add onion and celery; cook, stirring, until onion is lightly golden. Add cabbage; cook, covered, for a further 5 mins, stirring occasionally, or until cabbage is just tender. Season to taste.


Drain potatoes. Return to the hot pan for 1 min. Lightly mash potato with oil; season to taste.


Place cabbage mixture over base of 2 litre (8 cups) ovenproof dish. Top with fish then half the parsley. Spoon potato over the fish; scatter with cheese.


Bake pie for 30 mins or until golden brown. Scatter with remaining parsley.

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