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
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Ingredients
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
Method
Barramundi and potato pie
- 1Preheat oven to 200°C (180°C fan-forced).
- 2Add potatoes to a medium saucepan of salted water; bring to the boil. Boil, covered, for 12 minutes or until soft.
- 3Meanwhile, 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.
- 4Drain potatoes. Return to the hot pan for 1 minute. Lightly mash potato with oil; season to taste.
- 5Place 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.
- 6Bake pie for 30 minutes or until golden brown. Scatter with remaining parsley.