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The Times & The Sunday Times
The Times & The Sunday Times
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Crazy simple fish pie

Jamie Oliver
The Sunday Times
DAVID LOFTUS

Serves: 4 people

Time: 28 minutes

INGREDIENTS

400g undyed smoked haddock, skin off, from sustainable sources
2 bunches of spring onions
250g baby spinach
150g cheddar cheese
4 sheets of filo pastry

01 Heat the oven to 200C (220C non-fan). In a bowl, cover the fish with boiling kettle water. Put aside to soak while you trim and roughly chop the spring onions, placing them into a 30cm non-stick ovenproof frying pan on a high heat with 1 tbsp olive oil. Stir and fry for 2 minutes, then pile the spinach on top, let it wilt down and turn the heat off.

02 Spoon 100ml of the soaking water over the spinach, then drain the fish, break up the pieces and sit them evenly around the pan. Finely grate over most of the cheese and season well with black pepper. Quickly layer the filo on top, tucking it around the fish and up the sides of the pan, tearing the last sheet on top in a nutty fashion. Grate over the last bit of cheese, drizzle with ½ tbsp of olive oil, and bake for 15 to 17 minutes, or until golden and crisp. Easy as pie!

Nutrition per serving
Red: 431kcal, 20.9g fat (9.3g saturated), 34.5g protein, 27.9g carbs, 3.4g sugar, 3.2g salt, 3.5g fibre

5 Ingredients: Quick & Easy Food by Jamie Oliver is published on August 24 (Michael Joseph £26). Recipes © Jamie Oliver 2017. Recipes © Jamie Oliver Enterprises Limited. Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food)