We’ve taken a classic fisherman’s pie and infused it with Mediterranean flavours in this delicious recipe. Tender fish and Mediterranean spices are paired to create a rich filling, while the pie is topped with pangrattato to add a delightful crunch.
Ingredients
Method
Preheat oven to 180°C. Line two large oven trays with baking paper. Make pangrattato topping: Coarsely chop bread; process until coarse crumbs form. Toss with remaining ingredients. Spread over a lined oven tray; bake for 5 minutes or until golden and crisp.
Increase oven to 220°C.
Toss fennel, onion and garlic with half the oil; season. Spread over second lined oven tray; roast for 25 minutes or until just tender. Squeeze garlic flesh from skins; reserve roast vegetables.
Meanwhile, heat remaining oil in a 3-litre (12-cup) 30cm (12in) round ovenproof frying pan or flameproof roasting pan over medium heat. Cook capsicum, celery and parsley stalks, stirring, for 2 minutes or until softened. Add paprika and saffron; cook for 1 minute. Stir in tomato paste; cook for a further 1 minute. Increase heat to high; deglaze pan with wine.
Add stock, tomatoes and roast fennel mixture to pan with capsicum mixture; bring to the boil and simmer over medium-high heat for 25 minutes or until reduced by a third. Season to taste.
Gently press fish into tomato mixture to submerge. Bake for 15 minutes or until fish is cooked through.
Top Mediterranean fisherman’s pie with pangrattato topping to serve.
Ingredient swaps
You can replace the blue-eye with snapper, ling, whiting or your favourite white fish fillets.
Swap the canned cherry tomatoes with a 400g (12½oz) can of chopped tomatoes, if preferred.
Looking for a classic fisherman’s pie recipe?
The classic fisherman’s pie, also sometimes called seafood pie or fish pie, features a creamy fish filling with a potato mash top, though it is also common to see recipes with a pastry top as well.
You may also like Julie Goodwin’s take on fish pie, which has a creamy potato mash topping.
