Lighter Fish Pie

Ingredients

• 1 tbsp olive oil

• 2 medium leeks, trimmed and finely sliced

• 340g mixed fish, cut into chunks

• 375ml skimmed milk

• 1 bay leaf

• 1 tbsp plain flour

• 1 thin slice of rye or wholemeal bread, torn into small pieces

• 2 tbsp rolled oats

• 10g parmesan, finely grated

• 160g M&S Frozen Broad Bean, Edamame Bean & Pea Mix, cooked

• 2 lemon wedges, for squeezing

Directions

• Step 1

  Preheat the oven to 220°C/fan 200°C/ gas 7. Heat ½ tbsp oil in a large non-stick pan, add the sliced leeks, cover and cook gently for 5 mins. Uncover; cook for 5 mins more, stirring occasionally, until soft.

• Step 2

  Meanwhile, put the fish in a large pan, cover with the milk, season with black pepper and add the bay. Cover and cook for 3-5 mins over low heat, until the milk just comes to the boil. Strain the fish through a colander over a bowl to reserve the milk.

• Step 3

  Add the remaining oil to the leeks; stir in the flour for 1-2 mins, then gradually pour in the reserved milk (add the bay leaf back in), stirring constantly, until the sauce thickens. Simmer for 2-3 mins more, stirring, until smooth. Season to taste.

• Step 4

  Transfer the fish to a shallow pie dish (about 900ml-1 litre). Pour over the sauce.

• Step 5

  In a food processor, blitz the bread and oats to rough crumbs; add the parmesan. Sprinkle over the fish; bake for 10-12 mins until bubbling and golden. Serve with 
the bean mix and lemon wedges.