May 30, 2019
December 14, 2018

7 healthy midweek meals

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Give yourself a delicious dinner with our healthy midweek meals. From Mexican favourites to spicy stir-fries and curries, these quick and easy recipes are packed with fresh ingredients and punchy flavours.

Filo fish pies with pea-spiked mash

Jamie Oliver says, “Fish is not only super-tasty, it’s also full of vitamins and minerals. These crisp, golden parcels, filled with cod, haddock and salmon in a quick cheesy leek sauce, with extra for pouring, are so delicious even fussy eaters will love them! Serve with pea-spiked mash on the side and you have yourself a new family favourite.”

 

  • Preheat the oven to gas 6, 200°C, fan 180°C. Peel and finely slice the garlic, wash and finely slice the leeks, then place in a large pan on a medium heat with 1 tsp of oil. Cook for 10 mins, or until softened, stirring regularly.
  • Stir in the flour, then gradually pour in the milk, stirring continuously. Bring to the boil, then turn the heat down to low and simmer for 5 mins, or until thickened.
  • Finely grate over the lemon zest, and squeeze in half the juice, then season to taste with sea salt and black pepper. Strain the sauce through a coarse sieve into a small pan and reserve, setting the leeks aside for the pie filling.
  • Lay a sheet of filo flat on a clean work surface, brush with a little milk, then top with another sheet, brush again with milk and top with a third sheet of filo.
  • Spoon a quarter of the fish pie mix into the middle of the pastry and top with a quarter of the leek mixture. Bring the pastry edges up over the filling, brush with a little more milk, then twist to seal, making a parcel. Repeat with the remaining ingredients to make 4 parcels, then brush the tops with a little oil. Bake for 20-25 mins, or until golden and crisp.
  • Meanwhile, peel and chop the potatoes into 3cm chunks, then cook in a pan of boiling salted water for 12 mins, or until tender, adding the peas for the last 3 mins. Drain, steam-dry, then mash the potatoes and peas with a splash of milk until smooth.
  • Reheat the reserved sauce and grate in the Cheddar, stirring until melted. Serve with the fish pies and pea-spiked mash.

 

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