Name: Barramundi and potato pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram desiree potatoes, peeled, cut into small chunks; 1 teaspoon fennel seeds; 30 gram butter; 2 clove garlic, chopped finely; 6 green onions (green shallots), sliced; 2 sticks (200g) trimmed celery, sliced; 1/2 medium (500g) wombok (chinese cabbage), sliced; 1 1/3 cup (80ml) extra virgin olive oil; 600 gram barramundi fillets, cut into 3cm chunks; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/2 cup (60g) grated cheddar cheese

Barramundi and potato pie

Australian summer isn't complete without a variety of seafood on the table. Here, we've combined beautiful barramundi fillets and desiree potatoes for a delicious pie that's bound to please.

Serves 4

Prep

10M

Cook

50M

Total

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Ingredients

1 kilogram desiree potatoes, peeled, cut into small chunks

1 teaspoon fennel seeds

30 gram butter

2 clove garlic, chopped finely

6 green onions (green shallots), sliced

2 sticks (200g) trimmed celery, sliced

1/2 medium (500g) wombok (chinese cabbage), sliced

1 1/3 cup (80ml) extra virgin olive oil

600 gram barramundi fillets, cut into 3cm chunks

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/2 cup (60g) grated cheddar cheese

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Add potatoes to a medium saucepan of salted water; bring to the boil. Boil, covered, for 12 minutes or until soft.

3.Meanwhile, coarsely grind the seeds with a mortar and pestle or spice grinder. Melt butter in a deep frying pan over medium heat; fry seeds and garlic for 1 minute. Add onion and celery; cook, stirring, until onion is lightly golden. Add cabbage; cook, covered, for a further 5 minutes, stirring occasionally, or until cabbage is just tender. Season to taste.

4.Drain potatoes. Return to the hot pan for 1 minute. Lightly mash potato with oil; season to taste.

5.Place cabbage mixture over base of 2-litre (8-cup) ovenproof dish. Top with fish then half the parsley. Spoon potato over the fish; scatter with cheese.

6.Bake pie for 30 minutes or until golden brown. Scatter with remaining parsley.

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