Jo’s Fish Pie (serves 4)

Jo’s Fish Pie (serves 4)

Not your usual fish pie but my spin on it. I took some wild caught cod and wild caught shrimp and cooked them in oil and lemon juice. For the sauce I took 1 dry US pint/8 oz grape tomatoes and some cloves of garlic tossed in olive oil and roasted in the oven, then whizzed in food processor. To the sauce I added some wilted spinach and then poured it over the fish (cut into bite size pieces) and shrimp. Then I topped it with mashed potatoes or omit them and eat the dish without.

The tomato sauce is so easy and so delicious and you can use it any time you need a tomato sauce. It’s not even really cooking – you just tip the tomatoes and whole cloves of garlic into a roasting dish and pour over some olive oil (I also added in the juices from the fish. It comes out of the food processor very creamy. It is my ‘go to’ tomato sauce (maybe I could just add veg. broth/stock and maybe some herbes de Provence and it would be a great soup or maybe…). I added in the juices from the fish.

1/2 pound of (wild caught) cod – cut into bite size piece when cooked

8 (wild caught) shrimp (UK – these are large prawns)

Juice of 1 lemon

1  tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place cod and shrimp in an oven proof dish, pour over lemon juice and oil and season with salt and freshly ground black pepper. Cover dish with aluminum foil and cook in oven for around 15 minutes (if shrimp are frozen de-frost first – best in a pan of warm water). Drain fish juices into tomato sauce in the food processor.

1 dry US pint of grape/cherry tomatoes

3 large cloves of garlic – peeled but whole

1 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Place tomatoes, garlic and oil and add a little salt and freshly ground black pepper

Roast in oven for 30 minutes and then place in food processor along with juices from fish/shrimp.

5oz fresh, baby spinach

Rinse spinach and place in pan/skillet and cook until wilted.

Potatoes – mashed with extra virgin olive oil.

Place fish/shrimp in an ovenproof dish, pour over tomato sauce, add wilted spinach and top with mashed potatoes (or omit mashed potatoes and just enjoy the fishy dish.

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