This easy comfort food is packed with protein and vitamin C to meet your pregnancy needs.
When marinating the fish, don’t leave it soaking in lemon juice for more than an hour. The juice will toughen and “cook” the fish.
Instead of a side salad, you can increase the amount of frozen mixed vegetables to 200g.
FISH & POTATO PIE
Serves 2
2 large (about 400g) fl oury potatoes, such as russet Burbank ½ tsp salt Small pinch of pepper Small pinch of paprika 30g butter, softened 1 tbsp extra virgin olive oil ¼ wedge (30g) yellow onion, chopped fi nely 200g skinless snapper fi llets (or any fi rm white fi sh), cut into medium-sized chunks and marinated in juice of ½ lemon 150g frozen mixed vegetables, rinsed and drained ½ tsp sea salt fl akes ¼ tsp pepper 1 tbsp fresh parsley, chopped 90g reduced-fat mozzarella, shredded Salad, optional
Preheat oven at 170 deg C.
Add fish mixture to mashed potato. Sprinkle parsley and combine all the ingredients. Taste and add more salt or pepper, if desired. Transfer to an ovenproof casserole dish and top with mozzarella.
Boil potatoes in water till fork tender. Remove skin when cool. Coarsely mash with salt, pepper, paprika and butter, then set aside.
Bake for about 15 to 20 minutes. The sides should bubble and the cheese should be lightly golden.
In a skillet, heat oil and add onions. Cook over low flame until the onions have softened but are not browned.
Leave to cool for about 10 minutes and serve with a side dish of salad.
Add the marinated fish chunks. As the fish cooks, flake some of it with your spatula. Add mixed vegetables, salt and pepper to taste.
This recipe is reproduced from Good Eats For Mums-to-be. The book, priced at $20, is available at KK Women’s and Children’s Hospital’s Patient Education Centre. It is also sold at major bookstores at $25. Proceeds from the book go to the KKH Health Endowment Fund, which supports needy patients.
