Fish Pie
INGREDIENTS*:
300 grams white fish (I used snapper)
Approximately 8 cocktail or 3 large washed potatoes
2 large tomatoes
A handful of fresh oregano
1-2 teaspoons dried oregano
1 large onion
Olive oil
Butter
Fresh lemon zest & juice
1 tbsp preserved lemon
200 grams feta
Filo pastry
*ALL of my recipes are to be measured with your heart, use them as a guide to explore your own palate and creativity.
METHOD:
Remember I like to take small steps to smack flavour in at every opportunity so I will share a few tips
Step 1: fry potatoes in a very hot frying pan with a splash of olive oil to get a bit of colour on them (flavour smack). Then add onions and fry them off until they have a bit of colour (flavour smack). While the onions and potatoes and getting to know each other and the potatoes are absorbing liquid while they cook, add in salt, butter and juice of a lemon. Let them soak it up. Only then add a splash of water and let them drink it up again.
Step 2: Add more flavour. Tomatoes, fresh oregano, more butter, preserved lemon and a bit more water if you think the potatoes are still a bit hard. Then turn off the heat and mix in your chopped fish.
Step 3: melt some butter and add in the zest of a lemon to the butter. Oil a pie dish with olive oil then add 3 layers of filo. Oil again and add another few layers. Now tip that magical pie filling on top. Crumble the fetta on top of the pie mixture.
Step 4: For the lid of the pie, I chose to crumble my filo because it adds more texture and crunch (flavour smack). So crumble some sheets of filo and stick them on top then baste with the melted butter and lemon zest.
Cook for around 20 minutes on 200 degrees or until the top is super brown and crispy.
To serve, squeeze some lemon juice and sprinkle a bit of sea salt. I HIGHLY recommend sour cream of crème fraiche as your sauce, I honestly think it elevates the flavours by at least 20%.