Fish pie with potato wedges
Serves 6
700g white-fleshed fish
½ cup water
3 tbsp olive oil
1 onion, finely chopped
25g butter
¼ cup flour
1¼ cups milk
3 hard-boiled eggs, quartered
¼ cup chopped fresh parsley
Salt and freshly ground black pepper
600g frozen potato wedges
1. Heat oven to 180°C fan bake. Place fish in one layer to cover the base of an oven dish and pour over water. Cover dish with foil and bake fish for 10 minutes. Remove from oven and break the fish into bite-size pieces.
2. Heat a saucepan, add oil and onion, and cook over a medium heat for 10 minutes, to soften but not colour the onion. Add butter to melt, then take off the heat and stir in flour to form a smooth paste. Whisk in milk until mixture is smooth. Return to the heat and stir continuously, until mixture thickens into a sauce. Cook for 3 minutes more, stirring regularly.
3. Stir in fish, egg quarters and chopped parsley, then season with salt and pepper to taste. Pour mixture into a deep-sided oven dish. Arrange potato wedges all over the surface of the fish mixture.
4. Bake for 30 minutes or until mixture is bubbling and potatoes are golden brown and hot.
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