[RECIPE IN SHOW NOTES] 

This is a quick fish pie that delivers all the notes you want! The difference? It employs some BRILLIANT hacks to get it on the table with minimum turnaround. Simon credits it with transforming fish pie from once-in-a-blue moon effort to mid-week wonder.  

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THE RECIPE

(SERVES 4) 

8 sheets (about 165 g) filo pastry 

100 g (3½ oz) unsalted butter, melted and cooled slightly 

lemon wedges, to serve 

Preheat the oven to 180°C (350°F). 

Combine 1 cup (250 ml) milk, 2 lightly beaten eggs, ½ cup (130 g) Greek-style yoghurt, a handful of roughly chopped parsley or dill, 2 teaspoons dijon mustard and 1 teaspoon smoked paprika (if you like), if using, in a bowl and mix well. 

Combine 20 large raw peeled prawns, 2 hot-smoked trout or salmon fillets or 1 whole one, 1 cup frozen peas and 1 finely sliced fennel bulb in a large bowl, then spoon into an 8 cup (2 litre) baking dish, then pour milk mixture over the top. 

Brush the one side of each filo sheet all over with the melted butter and place them in a pile. Gently scrunch up the pastry and lay it on top of the pie filling to cover it completely. Bake for 25–30 minutes in the middle of the oven until the pastry is golden and crisp. Leave to cool slightly, then serve with the lemon wedges. A nice green salad or some of Yumi’s Burnished Broccoli would go very well with this, too.    

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