Summer Fish Pie

9ProPoints®Value

Prep time: 25 min

Cook time: 45 min

Other time: 0 min

Serves: 1

Ingredients

	200 g Potato(es), Raw, unpeeled
	4 spray(s) Calorie Controlled Cooking Spray
	150 g Leek, sliced
	1 cube(s) Vegetable Stock Cube
	100 g Cod, raw
	50 g Prawns, Raw, cooked, peeled
	75 g Weight Watchers West Country Low Fat Crème Fraîche
	1 tablespoons Parsley, fresh, chopped
	1 zest(s) of 1 Lemon

Instructions

• Cook the whole, unpeeled potatoes in a pan of boiling water for 15 minutes, then drain and set aside to cool.
  
• Meanwhile, preheat the over to gas mark 4/180°/fan oven 160°C.
  
• Mist a pan with cooking spray and add the leeks. Fry, stirring, for 5 minutes until softened.
  
• Add hot fish stock (500ml) to the pan with the cod (skin side down) and simmer for 5 minutes, until just cooked. Lift the cod from the pan and flake into a 250ml ovenproof dish.
  
• Add the leeks to the fish with the cooked prawns. Beat the crème fraîche with parsley, zest of the lemon and 2 tablespoons of the fish stock.
  
• Season and spoon over the fish. Peel and grate the potatoes. Spoon over the fish and mist with cooking spray.
  
• Bake for 30 minutes until golden, then serve.