Fish and Seafood 4.4

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Rupy's Fish Pie with Creamy Chickpea Sauce

Rupy ‘s shortcut fish pie cleverly replaces the traditional béchamel with a quick, mild, and full-of-fibre creamy sauce made by blending a tin of chic...kpeas with goat’s cheese and hot water. This simple recipe doubles up easily, so you can make one now and freeze one for later. Read more Rupy ‘s shortcut fish pie cleverly replaces the traditional béchamel with a quick, mild, and full-of-fibre creamy sauce made by blending a tin of chickpeas with goat’s cheese and hot water. This simple recipe doubles up easily, so you can make one now and freeze one for later.

Why is this healthy?

Diet

Pescatarian

Contains

Dairy, Fish, Gluten

Ingredients

Serves 4

Metric Imperial

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

goat’s cheese

water

boiling hot

olive oil

garlic cloves

minced

fennel

Swaps: leek

finely diced

swiss chard

Swaps: spinach

destalked and finely sliced

cavolo nero

Swaps: kale

destalked and finely sliced

cod fillet

Swaps: haddock fillet

chopped into 4cm chunks

For the breadcrumb topping

panko breadcrumbs

herbes des provence

Swaps: rosemary (dried), thyme (dried)

olive oil

Share ingredients

Ingredients

Serves 4

Metric Imperial

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

goat’s cheese

water

boiling hot

olive oil

garlic cloves

minced

fennel

Swaps: leek

finely diced

swiss chard

Swaps: spinach

destalked and finely sliced

cavolo nero

Swaps: kale

destalked and finely sliced

cod fillet

Swaps: haddock fillet

chopped into 4cm chunks

For the breadcrumb topping

panko breadcrumbs

herbes des provence

Swaps: rosemary (dried), thyme (dried)

olive oil

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Place the chickpeas, goat''s cheese and hot water into a blender. Blend until smooth and creamy. Add salt and pepper to taste.

Heat the olive oil in a large oven-proof frying pan over medium-high heat. Add the garlic and fennel with a light sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.

Add the chard and cavolo nero and cook for 2-3 minutes, just until wilted.

Add the fish and chickpea sauce, stir to combine. Add more water if needed.

Mix together the breadcrumbs, herbes de Provence and olive oil. Sprinkle over the pan.

Bake for 25-30 minutes, until golden brown and bubbling. The fish should be opaque throughout. Allow to cool for 5 minutes before serving.

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