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.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Barramundi and potato pie
  • 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
  • 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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