Name: Fish pot pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 375g packet puff pastry, thawed; 2 egg yolks, lightly beaten, for egg wash; 50g butter; 18.20 gm olive oil; 2 red onions, roughly chopped; 2 cloves garlic, thinly sliced; 100g pancetta, cut into thin strips; 125ml (1/2 cup) dry white wine; 2 bulbs baby fennel, roughly chopped, fronds reserved; 150g green beans, trimmed, cut into 2cm pieces; 600g boneless flathead fillets or other firm white fish fillets, cut into 3cm pieces; 40.00 ml plain flour; 300ml pouring cream; 20g (1/4 cup) finely grated parmesan; 1 lemon, zested

Fish pot pies

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Create quick and aromatic fish pot pies for the perfect winter comfort meal.

Ingredients:

375g packet puff pastry, thawed
2 egg yolks, lightly beaten, for egg wash
50g butter
2 red onions, roughly chopped
2 cloves garlic, thinly sliced
100g pancetta, cut into thin strips
125ml (1/2 cup) dry white wine
2 bulbs baby fennel, roughly chopped, fronds reserved
150g green beans, trimmed, cut into 2cm pieces
600g boneless flathead fillets or other firm white fish fillets, cut into 3cm pieces
40.00 ml plain flour
300ml pouring cream
20g (1/4 cup) finely grated parmesan
1 lemon, zested

Instructions:

1. Preheat your oven to 220C. Line a large oven tray with baking paper. Cut out 4 pastry lids using a pie dish as a guide, then place them on the tray. Brush the lids with egg wash and score them in a crisscross pattern with the back of a knife. Season with freshly cracked black pepper and bake for 15 minutes until golden and puffed.
In a large frying pan over high heat, melt butter with oil. Sauté onions, garlic, and pancetta for 5 minutes until onions are softened and pancetta is golden. Pour in wine and simmer for 3 minutes until reduced by half. Add fennel, beans, and fish, then sprinkle with flour. Cook and stir for 3 minutes until fish is opaque.
Slowly blend in the cream until fully incorporated, then mix in the parmesan and lemon zest. Allow the mixture to come to a gentle simmer, then adjust the heat to medium and cook, stirring delicately, for 12 minutes or until the sauce thickens and the fish is fully cooked. Season generously with salt and pepper.
Distribute the filling evenly into the dishes and cover with the lids. Enjoy right away.

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