This style of pie, called a pot pie, is super easy as there’s no pastry base to fiddle about blind-baking before you add the filling.
- 600g silver dory* fillets, skin off, bones removed
- 1/3 cup extra virgin olive oil
- 2 red onions, finely sliced
- 1 large capsicum, seeded and finely sliced
- salt flakes and freshly ground black pepper, to taste
- 1/3 cup dry white wine
- 400g canned tomatoes, well drained and chopped
- 1/3 cup chopped flat-leaf parsley leaves
- 2 sheets ready-rolled butter puff pastry
- butter, for buttering ramekins
- flour, for dusting ramekins
- 1 egg, lightly beaten
- green salad, for serving
Cut fish into bite-sized pieces.
Heat a frying pan over medium-high heat, add oil, then add onion, capsicum and a good pinch of salt. Cover and cook for 15 minutes, stirring often, until soft and well coloured. Add wine and cook for a minute or two until it boils. Add tomato and cook for a further five minutes or so, until thick. Add fish and cook for a minute or so until it just changes colour.
Remove from heat and stir in parsley. Taste and add salt and pepper. Set aside to cool.
Preheat oven to 220°C.
Place a 250–300ml ramekin or ovenproof bowl upside down on pastry and cut around it allowing a 1cm margin to make four pastry discs. Butter and flour 4 x 250–300ml ramekins or ovenproof bowls. Divide the filling between bowls. Brush edges of pastry discs with egg, place over bowls (egg-side down) and press edges down with the tines of a fork to seal. Brush with egg, cut 3 slashes in the top and bake for 15–20 minutes, until golden.
Serve with a green salad.
*Alternative species: Blue-eye trevalla, flathead, leatherjacket, ling.
Visit Sydney Seafood School for more great seafood recipes, cooking tips, answers to frequently asked questions and the full program of Sydney Seafood School cooking classes. YourLifeChoices members are invited to use promo code YOURLIFE for a 25 per cent discount off any class held in August and October. See the schedule of classes here.
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