Recipe

Spring fish pie

Ingredients

* 250g leaf spinach

* 450g small potatoes

* 2 eggs

* 300g skinless, boneless fish fillet, cut into large chunks

* 100g low-fat cream

* Juice 1/2 lemon

* Salt

* Pepper

* 1 tbsp oil

[Tip]

You can use fresh fish, such as salmon or cod. Or try using smoked fish or flaked smoked mackerel.

Method

Heat oven to 220c/fan 200c/gas 7. Tip the spinach into a bowl and tip the potatoes into a saucepan. Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it. Bring the potatoes to the boil and cook for eight-10 minutes until tender, then drain and roughly mash.

Leave the spinach to cool, then squeeze out excess water with your hands. Scatter the spinach over the bottom of two individual or one small oven proof dish leaving two gaps for the eggs. Crack the eggs into the gaps, then season with salt and pepper. Distribute the fish over the spinach and eggs. Spread over the cream and drizzle with the lemon juice. Loosely spoon over the potatoes, drizzle over the oil, then bake for 20-25 minutes until the top is crispy and golden and the sauce is bubbling at the sides. Leave to stand for a few minutes, then serve straight from the dish.