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Crunchy fish pie

Crunchy fish pie


Big chunks of bread make a quick and easy topping

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2267kj 544kcal
  • Fat
    High 46%
  • Saturates
    High 75%
  • Sugar
    Low 46%
  • Salt
    High 46%

% of adult’s reference intake | Carbohydrates per serving : 25g


  • 40g unsalted butter
  • 40g plain flour
  • 125ml white wine
  • 300ml semi skimmed milk
  • 200ml double cream
  • 25g fresh parsley, finely chopped (optional)
  • 750g Co-op fish eg salmon, cod and smoked cod fillets
  • 140g Co-op raw king prawns
  • 100g Co-op frozen British garden peas
  • 200g crusty white bread, broken into big crumbs with your hands
  • Zest of 1 lemon
  • 2 tbsp olive oil


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Melt the butter in a large pan on the hob, add the flour and stir to make a paste
  3. Cook for a minute or two, until golden
  4. Add the wine and stir constantly
  5. Keep stirring as you gradually add the milk then the cream
  6. Cook for a few minutes until you have a nice smooth sauce
  7. Add half of the parsley, if using, then season with ground black pepper
  8. Cut the fish into chunks and add it to the sauce with the prawns and peas
  9. Cook for a few minutes then spoon into an ovenproof dish
  10. Mix together the breadcrumbs, lemon zest and remaining parsley, if using, and sprinkle the mixture over the filling
  11. Drizzle the oil over the top of the pie then bake for 40 minutes until the topping is crisp and golden, and the fish is cooked through

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