Fish piemakin

Fish piemakin

OMG! I Can Eat That?
Mark Roper


Quantity Ingredient
1 teaspoon butter
1 tablespoon olive oil
1 onion, halved and sliced
1 garlic clove, crushed
4 tablespoons white wine
2 teaspoons wholegrain mustard
1/2 teaspoon cayenne pepper
sea salt and freshly ground pepper
250ml salt-reduced fish or vegetable stock
400g firm white fish fillets, cut into cubes
1 teaspoon lemon juice
1/2 lemon, zested
1 small handful tarragon, finely chopped
1 small handful flat-leaf parsley, finely chopped
50g parmesan cheese, grated

Cauliflower topping

Quantity Ingredient
1 cauliflower, cut into florets
1 tablespoon milk
1 tablespoon greek yoghurt
1 teaspoon horseradish
sea salt
freshly ground pepper


  1. Preheat the oven to 180°C. Heat the butter and olive oil in a non-stick frying pan over medium heat. Cook the onion and garlic until softened. Add the wine and let it sizzle.
  2. Stir in the mustard, cayenne pepper and the sea salt and pepper. Add the stock and let it bubble for a few minutes.
  3. Add the fish to the pan with the lemon juice, lemon zest, tarragon and parsley. Turn down the heat to a simmer and cook for about 5 minutes.
  4. To make the cauliflower topping, microwave the cauliflower and milk in a microwave -safe dish for about 5–6 minutes, or until the cauliflower is tender. Add the yoghurt, horseradish and sea salt and pepper and whizz in a food processor until it resembles mashed potato.
  5. Using a slotted spoon, transfer the fish and onion mixture into 4 ramekins. Add a little of the juice to moisten and top with a layer of the cauliflower topping. Sprinkle parmesan cheese on top and bake for about 25 minutes, or until golden.
OMG I Can Eat That
low fat
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