BROCCOLI PIE
This is good hot or cold.
Provided by ZELDA621
Categories Side Dish Vegetables Broccoli
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Combine broccoli, onions and cheese in prepared dish.
- In a small bowl whisk together baking mix, egg, milk, salt and pepper. Pour over broccoli mixture.
- Bake in preheated oven for 35 minutes, or until lightly browned.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 14.4 g, Cholesterol 65.9 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.2 g, SaturatedFat 9.2 g, Sodium 411.7 mg, Sugar 4.6 g
FISH PIE
Fish Pie is a classic British dish that's easy to make and can be made with a variety of fish and shellfish, my recipe is gluten free and dairy free.
Provided by Sheena Strain
Categories Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Shell the shrimp and add the shells to a pot of milk (I used unsweetened soy) Simmer milk along with bay leaf for 20 minutes then let it cool.
- Preheat your oven to 350F.
- Peel and boil potatoes until soft, then add salt and pepper, mash with a little butter and milk.
- Season the milk with salt and pepper and add the lemon juice and parsley. Add in two tablespoons of cornstarch (or arrowroot or tapioca if you are not following paleo/w30) and bring slowly to the boil stirring all the time until the sauce is thickened. Please note: sometimes arrowroot and tapioca will produce a more gloopy/gluey sauce than using cornstarch will, so use a small amount first and then see how the sauce is.
- Layer the fish and hard boiled egg slices in an 8x8 inch oven proof dish, or one of similar size. Then pour over the white sauce and let it chill for 15 minutes in the fridge until the sauce thickens a little. (it's much easier to add the mashed potatoes when the sauce thickens)
- Now add the mashed potato over the top of the fish and bake in the oven for 30-40 minutes.
- Serve hot, straight from the oven!
Nutrition Facts : Calories 427 kcal, Carbohydrate 42 g, Protein 40 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 303 mg, Sodium 707 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
FAMILY MEALS: EASY FISH PIE RECIPE
A simple fish pie recipe that's quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/fan 180C/gas mark 6.
- Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
- When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
- Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
- Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
- Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
- Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
- Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.
Nutrition Facts : Calories 455 calories, Fat 15.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 50.5 grams carbohydrates, Sugar 7 grams sugar, Fiber 5.7 grams fiber, Protein 27.1 grams protein, Sodium 1 milligram of sodium
PHYLLO SPINACH FISH PIE
Phyllo and spinach make you think of warm and sunny Greece! The fish gives this combo another twist. Created for the RSC cook contest!
Provided by PetsRus
Categories Savory Pies
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Cube the fish, sprinkle with lime juice and set aside.
- Mix together the spinach, eggs, sour cream, basil, green onions, garlic and cashew nuts, also add the zest of the lime.
- Add seasonings to taste.
- Brush a 9 inch round baking tin with olive oil, a loose bottom or springform pan will make it easier to remove the pie after baking.
- Brush a sheet of phyllo with olive oil, line the tin, sprinkle with some breadcrumbs, repeat with all the sheets overlapping each time and using the breadcrumbs, you will have lots of pastry hanging over the side of the tin.
- Drain the fish, mix gently with the spinach mixture and pour in the pastry lined tin.
- Top with the cheese and then the tomatoes.
- Roll the overhanging pastry up and over the edge of the tin, ending up with a tight roll all the way around the pie but on the inside of the tin, then brush the pastry roll with olive oil.
- Bake for 30-35 minutes, let stand for 5 minutes and remove from the tin.
FISH AND BROCCOLI PIE | ASDA GOOD LIVING
Replace half the fish with smoked cod for extra flavour.
Provided by Asda Good Living
Categories Main course
Time 30m
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 220C/200C Fan/Gas 7. Put the broccoli in a pan with the sauce and fish, cover and simmer gently for 6 minutes.
- Add the sweetcorn, season, then put in a pie dish. Dampen the edge of the dish. Lay the pastry on top and trim to make a lid. Pierce a hole in the middle.
- Bake for 20 minutes or until the pastry is golden.
Nutrition Facts : Calories 575 kcal, Fat 27.3 grams, SaturatedFat 13.4 grams, Sugar 2.9 grams, ServingSize 396g grams
FISH IN LEMON BUTTER SAUCE WITH CAPERS & BROCCOLI
Make this Fish in Lemon Butter Sauce in just 25 minutes for a flavor packed one pan meal that's going to be a fast favorite. The fish is cooked all the way in a sauce made from lemon, butter, white wine & capers - that's how you get maximum flavor.
Provided by Emmeline Kemperyd
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven for 200 C/390 F.
- Melt the butter in an oven safe frying pan or skillet over medium-high heat, then pour in the wine and bring to a boil. Simmer for 2 minutes.
- Add cream and simmer for 2 minutes.
- In a small bowl, mix the lemon juice with a few tablespoons of the cream sauce, then add to the sauce and simmer for 1 minute.
- Remove the pan from the heat and add the capers. Taste test and season with salt as needed.
- Place the fish filets in the bottom of the pan and place the broccoli on top. Spoon some sauce over the fish & broccoli.
- Cook in the middle of the oven for 10-15 minutes. For thin plaice filets, 10 minutes is enough, for thicker fish filets like cod 15 minutes might be needed.
- Serve on its own, or with a side of rice.
Nutrition Facts : Calories 425 kcal, Carbohydrate 15 g, Protein 6 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 1017 mg, Fiber 4 g, Sugar 3 g, TransFat 1 g, ServingSize 1 serving
EASY FISH PIE
Living by the sea, we try to eat fish often and this hearty meal is an easy way to enjoy a little bit of what you fancy! This fish pie is good enough for a dinner party and the kids love it, too. Serve with a green salad or green steamed vegetables like broccoli.
Provided by CharlieB
Categories Seafood Fish Tilapia
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut a small slit in each potato and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour 10 minutes.
- While the potatoes are baking, melt 4 tablespoons butter in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Mix in Cheddar cheese, cream, mustard, and lemon juice. Season with salt and pepper. Cook, stirring frequently, until sauce is warm and Cheddar has melted, 3 to 5 minutes. Remove from heat.
- Place white fish and shrimp in a 3 1/2-quart oven-proof baking dish. Pour cheese sauce over the fish; stir until well combined.
- Scoop the flesh out of the baked potatoes and place in a large bowl; discard the skins. Add 4 tablespoons butter and season with salt and pepper. Mash with a fork until butter has melted and potatoes are smooth. Spread the mashed potatoes evenly over the top of the fish.
- Bake until sauce is bubbling and potato topping is golden brown, about 55 minutes.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 31.7 g, Cholesterol 171.8 mg, Fat 31.2 g, Fiber 3.9 g, Protein 30.7 g, SaturatedFat 17.1 g, Sodium 401.4 mg, Sugar 2.3 g
FISH AND BROCCOLI PIE
We eat this almost every week. Ommit the cheese for a lighter sauce. I use a blender to make the breadcrumbs. Serve with Lemon and Dill Potatoes - Recipe #159786 and peas.
Provided by samcp4
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Poach the fish in the milk for approximately 15 minutes or until cooked.
- Remove the fish from the liquid and flake into a baking dish reserving the liquid for the sauce.
- Boil the broccoli for 3 minutes, you don't want it too soft.
- Drain and stir into the fish.
- Mix a little milk or water into the cornflour and add to the reserved liquid.
- Cook until the sauce thickens, stirring constantly. Add more milk if too thick.
- Stir in the cheese until melted.
- Add salt and pepper to taste.
- Pour the sauce over the fish and broccoli.
- Cover with the breadcrumbs.
- Cook at 170c for 30 - 45 minutes or until the breadcrumbs are brown.
Nutrition Facts : Calories 378.9, Fat 14.3, SaturatedFat 7.9, Cholesterol 63.9, Sodium 519.7, Carbohydrate 36.3, Fiber 1.9, Sugar 2.5, Protein 26.2
BROCCOLI PIE
Make and share this Broccoli Pie recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 1h5m
Yield 6-8 pie slices, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut large chunks of broccoli into smaller pieces and discard some of the stems.
- In a large mixing bowl, combine broccoli, 2/3 of the cheese, and all the onion, and mix well.
- Spoon into greased 10 inch deepdish pie plate.
- In the same mixing bowl, mix eggs, and biscuit mix, and beat for several minutes.
- Add milk, salt, and pepper, and mix until fairly smooth. Pour over broccoli and cheese mixture.
- Bake uncovered at 350 degrees for 35-40 minutes or until knife inserted in center comes out clean.
- Top with remaining cheese and bake just until cheese melts.
- Let stand 5 minutes before slicing to serve.
Nutrition Facts : Calories 400.7, Fat 26.1, SaturatedFat 14.8, Cholesterol 174.1, Sodium 924.7, Carbohydrate 19.8, Fiber 2.5, Sugar 4.1, Protein 22.8
HAM AND BROCCOLI PIE
Make and share this Ham and Broccoli Pie recipe from Food.com.
Provided by lets.eat
Categories Savory Pies
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring pie crust to room temperature as directed on package. Line pie crust in bottom of pie pan. In a mixing bowl combine all remaining ingredients. Spread pie ingredients in pie shell. Cover with top crust, flute edges and prick top crust several times. Place pie on cookie sheet. Bake 450' for 35-40 minutes, or until hot and bubbly. Remove from oven and let set for 15 minutes before slicing.
Nutrition Facts : Calories 647.6, Fat 41.9, SaturatedFat 15.7, Cholesterol 78.6, Sodium 1009.9, Carbohydrate 42.1, Fiber 2.2, Sugar 4.6, Protein 25
CHEESY SMOKED FISH PIE WITH BROCCOLI
Yield Serves 4-5
Number Of Ingredients 20
Steps:
- Steps oven to 200°C. Bring a pot of salted water to the boil. Cook kumara and potatoes in pot of boiling water until very soft, 12-15 minutes. Add peas to pot and cook for 1 minute until warmed through. Drain and mash with butter, milk and salt until smooth. Season to taste with pepper. Prepare filling. Heat a drizzle of oil in a fry-pan on medium heat. Cook leek for 3-4 minutes, until soft. Add butter and cook for about 1 minute until melted. Add flour and cook for 1 minute, stirring, then gradually add milk, stirring constantly to avoid any lumps forming. Bring to a simmer and cook for 2-3 minutes until starting to thicken. Add mustard, second measure of cheese, spinach, parsley and salt. Cook for a further 1-2 minutes until spinach has wilted. Remove any bones from fish, flake into sauce and fold through. Season to taste with pepper. Pour filling into an oven dish. Top with mash and spread out evenly. Using a fork, make a wave pattern on top of mash then sprinkle over remaining cheese. Bake for about 10 minutes until heated through. Switch oven grill to high and cook for a further 2-3 minutes until cheese is melted and golden. While pie is cooking, bring a pot of salted water to the boil. Cook broccoli for 3-4 minutes until bright green and tender. Drain and return to pot to keep warm. Cut lemon into wedges. Divide cheesy smoked fish pie between plates and serve broccoli on the side. Sprinkle capers over pie and serve a lemon wedge on the side (if using).
Nutrition Facts :
FISH PIE LASAGNE
Two family favourites in one! Layer soft flaky salmon, creamy mozzarella and crunchy broccoli between fresh lasagne sheets and a smooth and creamy roux. This cheesy salmon pasta bake is the definition of comfort food.
Provided by Janine Ratcliffe
Categories Dinner
Time 1h20m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3 minutes, add the stock, keep whisking until smooth, then stir in the cream. Simmer for 5-10 minutes until the flour taste has cooked out. Turn off the heat and season.
- Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon 1 /2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta. Spread the crème fraîche over the top, sprinkle over the mozzarella and bake for 40-45 minutes or until golden and bubbling. Sprinkle with extra dill to serve.
Nutrition Facts : Calories 947 calories, Fat 55.3 grams fat, SaturatedFat 27.5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 6.8 grams fiber, Protein 58 grams protein, Sodium 1.8 milligram of sodium
FISH PIE
A real crowd-pleaser - swap in any fish you like in this versatile, comforting pie.
Provided by Jamie Oliver
Categories Fish Recipes Jamie's Ministry of Food Salmon Seafood
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes and cut into 2cm chunks, then cook in boiling salted water for 12 minutes, or until tender.
- Peel the carrot. Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
- Switch to the fine side of the grater, and grate in the lemon zest and chilli. Pick and finely chop the parsley (stalks and all), and add to the tray or dish.
- Slice the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns.
- Squeeze over the lemon juice (no pips please!), drizzle lightly with olive oil and add a good pinch of sea salt and black pepper. If you want to add any spinach or tomatoes, roughly chop and add them now. Mix everything together really well.
- Drain the potatoes, and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper, then mash until nice and smooth.
- Dot and spread the mash evenly over the top of the fish and grated veg.
- Bake in the oven for 40 minutes, or until cooked through, crispy and golden on top, then serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Nutrition Facts : Calories 683 calories, Fat 33.2 g fat, SaturatedFat 11.3 g saturated fat, Protein 53.1 g protein, Carbohydrate 45.7 g carbohydrate, Sugar 4 g sugar, Sodium 2.6 g salt, Fiber 4.7 g fibre
FISH PIE RECIPE
A traditional fish pie recipe that's comforting and nutritious, made with white fish and smoked haddock. A guaranteed hit with the whole family!
Provided by Jessica Dady
Categories Dinner, Lunch
Time 1h20m
Yield Serves: 6
Number Of Ingredients 9
Steps:
- Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
- Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
- Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
- Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.
Nutrition Facts : @context https, Calories 408 Kcal, Sugar 7 g, Fat 8 g, SaturatedFat 2.5 g, Sodium 1.2 g
BROCCOLI, CAULIFLOWER CHEESE & SPINACH PIE
A delicious vegetarian pie that even your meat lovers will enjoy. Plan ahead as the filling needs to be cooked ahead and chilled before putting the pie together.
Provided by Author: Marie Rayner
Time 1h
Yield Yield: 4
Number Of Ingredients 1
Steps:
- Cook the cauliflower and broccoli in boiling lightly salted water until crispy tender (about 2 minutes), drain well and set aside. Place the milk into a saucepan along with the onion, which has been studded with cloves, and the bay leaf. Bring just to the simmer point (bubbles around the edge of the pot) and take off the heat. Let sit for 15 minutes to infused. Strain into a glass beaker. Melt the butter in a large saucepan. Whisk in the flour and cook for about 2 minutes. Slowly whisk in the strained milk a bit at a time until it has all been whisked in. Cook, stirring constantly until the mixture bubbles and thickens. Whisk in both cheeses, until the cheese is melted and thoroughly amalgamated. Season to taste with salt, pepper and hot sauce. Stir in the spinach leaves, if using. Stir in the cooked cauliflower and broccoli. Set aside to cool. Preheat your oven to 200*C/400*F/ gas mark 6. Place a baking sheet in the oven to heat. Using the short crust pastry line a pie dish. (I have an oval one, but a 9 inch round pie dish will work.) Spread the filling into the pie dish. Dampen the edges of the pastry. Top with the sheet of puff pastry. Trim off any access all around the dish, pressing the two pastries together to seal. Brush the top with the beaten egg yolk and cut a vent to allow the steam out. Place onto the preheated baking sheet and bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown and the filling is bubbling. Cut into wedges to serve.
BROCCOLI CHICKEN POT PIE
Enjoy my "grown-up" version of the ultimate in comfort food. This Broccoli Chicken Pot Pie recipe is super easy to prepare, and so incredibly delicious!
Provided by Charlotte Fashion Plate
Time 45m
Number Of Ingredients 19
Steps:
- Heat oven to 375°.
- Thaw the puff pastry according to package directions.
- Heat oil in a pot.
- Add the shallots, potatoes and celery stalk.
- Season with kosher salt and black pepper.
- Add the broccoli and allow the mixture to cook for about five minutes on medium heat. Do NOT brown the shallots.
- Add in the butter.
- Once the butter is melted, sprinkle in the flour.
- Cook for a minute or two to cook off the raw flour taste.
- Add the chicken stock.
- Turn up the heat to almost a boil.
- Scrape up the bits from the bottom.
- Add in the bay leaves.
- Reduce heat and simmer for ten minutes. (If the mixture seems too thick, add a touch more stock).
- Pour in the heavy whipping cream. Heat through.
- Remove the bay leaves and celery stalk.
- Slowly incorporate the cheese.
- Add in the shredded chicken.
- Taste for salt.
- Butter the inside of the ramekins.
- Ladle in the broccoli chicken mixture.
- Brush the sides with the egg.
- Top with a sheet of puff pastry large enough to cover the top. Be sure to pull tight across the top so that the pastry does not sink into the mixture. (see notes in post).
- Brush the puff pastry with more egg wash.
- Cut a slit in the top of the pastry to vent.
- Bake for 20 to 25 minutes, or until the puff pastry is fluffy and golden brown.
- Garnish with fresh chopped parsley.
- ENJOY!
Nutrition Facts : ServingSize 1 serving, Calories 839, Sugar 4.8 g, Sodium 918.8 mg, Fat 54.1 g, SaturatedFat 17.3 g, TransFat 0.2 g, Carbohydrate 46.4 g, Fiber 2.6 g, Protein 41.1 g, Cholesterol 136.3 mg
BROCCOLI PIE
Make and share this Broccoli Pie recipe from Food.com.
Provided by lets.eat
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350'. Add broccoli and chopped onions together in pot and cook according to Broccoli directions; drain, cool slightly and coarsely chop. In prepared pie crust, layer half of the broccoli, half of the eggs, half of the salt and 4 slices of the cheese; repeat layers. Sprinkle with Parmesan cheese. Place on foil lined baking sheet. Bake at 350' for 40 to 50 minutes or until golden brown and eggs are set.
Nutrition Facts : Calories 265.9, Fat 16.3, SaturatedFat 6.5, Cholesterol 122.1, Sodium 500.9, Carbohydrate 18.9, Fiber 2.9, Sugar 2.3, Protein 12
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