Fish pie fillets

Easy, quick, low-fat, and tasty – what more could you want

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 269
  • fat 7g
  • saturates 3g
  • carbs 13g
  • sugars 2g
  • fibre 0g
  • protein 46g
  • salt 1.3g


  • 4 x 175g/6oz thick white fish fillets (we used haddock)
  • small bunch dill, leaves only, chopped
  • 100g half-fat soft cheese
  • 200g frozen prawns, raw or cooked, defrosted
  • 4 sheets filo pastry
  • 2 tsp sunflower oil
  • 1 tbsp parmesan, finely grated


Make it Mediterranean
Heat oven to 200C/fan 180C/gas 6. Put the fish fillets (and the prawns if you like) into a baking dish then top with a 300g pot ready-made tomato sauce. Sprinkle over a generous handful chopped black or green olives then top with the filo, crumpling it as before. Scatter with the parmesan and bake for 15 mins, until the pastry is crisp and golden and the sauce bubbling.


  1. Heat oven to 220C/fan 200C/gas 7. Put the fish onto a non-stick baking sheet and season all over. Mix the dill and soft cheese in a small bowl, then stir in the prawns, taking care not to break them up. Season with black pepper, then spread evenly over the fish.

  2. Brush the filo sheets with the oil, then cut into thick strips. Scrunch the pastry up a little and crumple on top of the fish. Scatter with parmesan, then bake for 10 mins until the fish is cooked through and the pastry is crisp and golden. (If you’ve used raw prawns, check they’re cooked through.) Serve with green beans or a salad with your choice of potatoes.

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