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Quick and easy low carb healthy fish pie
This is a lighter version of traditional fish pie with no potato topping but crunchy almonds instead
Ingredients
- 1 tbsp olive oil
- 1 stick celery
- 1 tbsp onion chopped
- 1 clove garlic minced
- 1 small leek finely chopped
- 250 g fish salmon, cod, haddock
- 1 tbsp peas defrosted
- 2 tbsp chopped fresh parsley plus extra to serve
- 1 cup almond milk
- 1 tbsp flaked almonds
- 1 tbsp butter
- 1 tbsp rice flour or plain flour
Instructions
- Preheat oven to 180C
- Saute veg (not peas) for about 5 mins till soft in olive oil with salt and pepper. Tip this into a pie dish.
- Use the same pan to now cook fish in milk with peas and parsley. As soon as it boils remove from heat and strain through a sieve saving the infused milk in a jug
- Remove fish from milk and place in oven dish with the cooked veg
- In the same pan heat the butter and add flour to make a roux then add the infused milk and stir to make a sauce and season to taste
- Pour the sauce over the fish and sprinkle with flaked almonds
- Cover and bake for 15 mins, remove foil and bake further 5 mins, add more parsley to serve
- Serve with a green salad or wilted spinach
Video
Notes
Low carb
Gluten Free
Nutrition
Calories: 289kcalCarbohydrates: 14gProtein: 29gFat: 14gSaturated Fat: 2gCholesterol: 63mgSodium: 264mgPotassium: 612mgFiber: 3gSugar: 3gVitamin A: 1239IUVitamin C: 15mgCalcium: 230mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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