Light and Fresh Fish Pie

Serves 4

• 450g/1lb New Potatoes – thinly sliced
• 1 tsp Olive Oil
• 200g/8oz Broccoli – broken into very small florets
• 250g/9oz Skinless Salmon Fillet – cut into large chunks
• 250g/9oz Skinless Cod Fillet – cut into large chunks
• 3 tbls Fresh Parsley – chopped
• Finely Grated Zest of ½ Lemon
• Salt and Ground Black Pepper

For the Sauce

• 1tbls Olive Oil
• 50g/2oz Plain Flour
• 600ml/1 pint Skimmed Milk

Preheat the oven to 190c/Gas5/Fan 170c and grease a 1.8 litre baking dish.

Cook the potato slices in a pan of boiling salted water for 3 minutes, drain, return to the pan and drizzle over the tsp of oil to stop the slices sticking.

Cover the broccoli in boiling water for 30 seconds, drain into a sieve and run under the cold tap.

To make the sauce put the flour in a non-stick saucepan blend in to milk with the oil. Bring to the boil stirring like mad with a wooden spoon, cook for a minute or two.

Take off the heat, stir in the broccoli, fish, parsley and lemon zest and season with salt and pepper.

Tip the mixture into the dish, cover with potato slices and season with pepper.

Bake for about 30 minutes until golden.

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