Preheat your oven to 200deg C .
Combine 3 cups of mashed potatoes ( = 6 medium size potatoes ) with 40 gm of margarine / butter and 1 lightly beaten egg .
Lightly spray cooking oil over and around a 23 cm pie dish and lightly sprinkle over fine polenta .
Now spread the mashed potato mix over the bottom and up the sides of the dish .
Bake in the preheated oven for 15 minutes while you prepare the filling .
Heat 1 tbs of rice bran oil in a large pot .
Add to the pot 1 red and green capsicum , cored , seeded and sliced .
1 tbs of minced garlic .
Saute , stirring occasionally. ( about 8 minutes .)
Then add 2 x 400gm of diced tomatoes
1/4 tsp of salt
1/4 cup of sliced pitted olives .
Cook uncovered until the flavours blend and the juices reduce by half .( about 7 minutes ).
Spoon 1/3 of the tomato mixture onto the potato crust and place 250 gm of a firm white fish fillet cut into squares ( I used barramundi ) on top , then cover with half of the remaining tomato mixture .
Place another 250gm of chopped fish fillet on trinkle 1/3 rd op and then the remaining tomato mixture .
Sprinkle 1/3 cup of almond flakes over the top and bake uncovered for 25 minutes in the preheated oven .
Seriously this is a delicious fish pie with a mashed potato crust .
It is a tasty combination of fish , capsicums, olives and tomatoes .
Combine 3 cups of mashed potatoes ( = 6 medium size potatoes ) with 40 gm of margarine / butter and 1 lightly beaten egg .
Lightly spray cooking oil over and around a 23 cm pie dish and lightly sprinkle over fine polenta .
Now spread the mashed potato mix over the bottom and up the sides of the dish .
Bake in the preheated oven for 15 minutes while you prepare the filling .
Heat 1 tbs of rice bran oil in a large pot .
Add to the pot 1 red and green capsicum , cored , seeded and sliced .
1 tbs of minced garlic .
Saute , stirring occasionally. ( about 8 minutes .)
Then add 2 x 400gm of diced tomatoes
1/4 tsp of salt
1/4 cup of sliced pitted olives .
Cook uncovered until the flavours blend and the juices reduce by half .( about 7 minutes ).
Spoon 1/3 of the tomato mixture onto the potato crust and place 250 gm of a firm white fish fillet cut into squares ( I used barramundi ) on top , then cover with half of the remaining tomato mixture .
Place another 250gm of chopped fish fillet on trinkle 1/3 rd op and then the remaining tomato mixture .
Sprinkle 1/3 cup of almond flakes over the top and bake uncovered for 25 minutes in the preheated oven .
Seriously this is a delicious fish pie with a mashed potato crust .
It is a tasty combination of fish , capsicums, olives and tomatoes .
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