It has been another big week in our household. We finally received the results of Master 5’s Hydrogen Breath tests. Poor kid, looks like he takes after his Mum… Fructose and Lactose intolerant. Luckily I have been through the FODMAP elimination diet with my doctors so it makes it a little less overwhelming for our family. Our son was always a bit fussy with his food from the start. He also used to have horrible tantrums when he was a toddler after eating. When he was 4 he was finally able to communicate to us that he had a tummy ache so our food journey for our son began. He is a changed boy now we have eliminated the foods giving him grief (Although he is still a boy and our cheeky, mischievous first born! Haha).
Fortunately, Fish has always been one of our son’s favourites so Fish pie is another regular dish in our household. Actually, we are lucky that both kids love fish (we do too!!). Fish Pie is also a great meal to cook up on Sunday and then you can relax for the first two nights of the working/school week. It is easy to make a baked dish last even longer and more cost effective (especially given the price of some fish certain times of the year). Simply make the portions smaller and then serve with extra steamed veggies or a salad on the side. The veggies in the pie are interchangeable too 🙂
This morning was also a little busy with our weekday lunchbox cooking that we almost forgot to take a few photos! Luckily Master 5 reminded us as he also likes to help take the photos for the blog each week. Enjoy!
Servings 8 | Prep Time 20 mins | Total Time 1.25 hrs
- 1.25-1.5 kg potatoes
- 20-50g milk of choice
- 50g butter
- 150 g Cheddar cheese
- 2 zucchinis
- 1 head of broccoli
- 400-500 g salmon fillets, skin off, boned
- 400-500 g white fish fillets (butterfish, whiting, etc), skin off, boned
- 1 lemon
- A few sprigs of fresh Thyme (or 2 teaspoons of dried)
- 1 large fresh red chilli (optional)
- Pinch of Black Pepper
- 3 stalks spring onion (green part only)
- 4 sprigs of fresh flat-leaf parsley
- Olive oil (or your favourite infused olive oil 🙂 )
- Preheat the oven to 190-200°C
- Peel the potatoes and cut into 2cm chunks, then cook in boiling lightly salted water for 12 minutes, or until tender.
- Drain the potatoes, and return them to the bowl. Add the butter and milk and then mash until nice and smooth.
- Chop the broccoli into small pieces (we also use the stem!) and steam for 5-7 minutes, or until just soft.
- Dice the zucchinis into small quarters.
- Grate the lemon zest and chilli (if using) and then juice the lemon.
- Finely chop the parsley (stalks and all) and the spring onion, and add to the oven dish as well as the broccoli, zucchini, lemon zest, thyme and the chili (if using).
- Dice the salmon and white fish fillets into bite-size chunks (4-5cm cubes) and add to the oven dish
- Squeeze over the lemon juice and drizzle lightly with olive oil and add a good pinch of black pepper. If you want to add any other veggies, roughly chop and add them in now too.
- Mix everything together well.
- Dot and spread the mash evenly over the top of the fish and vegetables.
- Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top,
- Serve piping hot with steamed veg or a lovely green salad.
* Do you prefer your mash potatoes creamy? Add some cream cheese instead of butter (Lactose-free for those who are lactose intolerant!).
**If you can handle garlic add some pan-fried garlic in the mash or the fish and veggie mix too.
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