Easy Cheesy Family Fish Pie Recipe for the 5:2 Diet (300 calories)
My Fish on Friday post is now a Seafood on Saturday post, as I ran out of time to write this yesterday! But, fish is NOT just for Friday, and today’s recipe would make a fabulous family supper dish for the weekend, and, it is so easy to make too. I am also hoping to engage you all in a cause very close to my heart, sustainable fish, and I am publicly supporting John from Delish Fish and his #FishFight which has been set up to encourage consumers to eat more Scottish Haddock. John’s Haddock are MSC, full traceability from the North Sea, and the ONLY haddock I will eat and cook with. Today’s recipe uses TWO types of haddock, smoked haddock and normal (unsmoked) haddock – the fillets are ready to cook, with NO bones and skin. I have only used two fillets, as you can see from the recipe below, and we were rewarded with a tasty and filling fish supper without breaking the bank.
This recipe is also suitable for those of you following the 5:2 diet, for fast days, or indeed anyone wanting to lose a few lbs. It’s a fallacy that good wholesome food has to be laden with fats and sugar, and I could happily live of fish and vegetables for most of the week. This recipe serves three people as a light but comforting supper dish (for a family of four the recipe can be easily increased), or for two people (on a non fast-day) for a VERY filling and hearty dinner or lunch dish. It also highlights the fact that when cooking with quality ingredients, such as this Scottish haddock, you need VERY little else to make a delicious meal. My main ingredients in this recipe are haddock, peas, potatoes and milk!
To get back the John’s Fish Fight; it is an anathema to me why we, in the British Isles, do NOT demand that our food comes from LOCAL and British producers! In France, they are PROUD to support their local producers and value their “Terroir”, but we don’t appear to value it here in the UK. The simple fact is this, I DO not want to eat Panga from Vietnam or Prawns from Bangladesh, why? Because we have a plethora of sustainable fish and seafood on our OWN doorstep! The more we support our local fishermen, the more fishmongers will stay in business with more jobs for local people. It’s the same for dairy farmers, beef farmers, poultry breeders and vegetable growers, I really do want British on my plate! If the horse meat scandal has shed any light on anything, it has highlighted the fact that so much of our meat (and other produce) have thousands of air-miles with no honest provenance. Sorry for the rant, but it really is a mystery to me why British people, from an Island nation, do not buy locally caught fish as a preference over imported frozen fish. The irony is, that I have more chance of finding Scottish fish in a French supermarket, than I will at my local supermarket in the UK! Tell me that’s NOT crazy!
Anyway, rant over! Let’s get back to business, and this lovely recipe; there is NO butter or fat in it, and I am sure you will not miss it. By putting the potatoes through a ricer, you get a light fluffy topping that needs no fat to enhance its crispy, crunchy topping. Two tablespoons of finely grated Parmesan cheese gives you that delectable cheesy topping and all that is need to serve this fish pie, are a few garden peas. I am pretty pleased with this recipe on numerous counts - firstly, it uses prime Scottish haddock, secondly it is easy to make and thirdly it is healthy and low in calories, that’s a win, win, win situation I think – oh yes, it won’t break the bank to make it too! If you want to follow John and his fish fight, he has a Face Book page here: John’s Fish Fight and a Twitter account here: @JohnsFishFight That’s all for today, I hope you enjoy the recipe, if you make it, see you later, Karen