This aromatic healthy fish pie with avocado is a deliciously comforting dish, perfect as a weeknight dinner idea.
I am always happy when I come up with a new recipe idea that works and my recent healthy fish pie with avocado is precisely such a recipe.
Fish pie is a popular dish, of course, but fish pie with avocado isn’t. Yes, I’ve actually added the avocado into the pie. And baked it.
I am a huge fan of avocado and have used it in many of my recipes, but always in its raw form. This is the first time that I’ve used it in a recipe that is cooked. I had some avocados on my windowsill that just wouldn’t ripen. Sometimes they don’t, even if the package says ‘ripen at home’! These avocadoes couldn’t really be eaten raw so I decided to cook them!
I’ve had grilled avocados and deep fried avocados before and really enjoyed them too! This gave me the confidence to go ahead with my new recipe idea. And it worked!
Low fat fish pie
This pie recipe contains moderate amounts of cheese and butter. It’s rich and creamy though I used semi-skimmed milk (low fat milk) rather than full fat milk or cream. The sauce also contains a small amount of cream cheese for extra creaminess and a tangy flavour.
How to make easy healthy white sauce
This fish pie recipe is very uncomplicated and takes less than an hour to make (including boiling the potatoes). While you are waiting for the potatoes to boil prepare the sauce.
Heat up the butter, add the flour and whisk until smooth. Then add the milk, mustard and cream cheese whisking all the time until the sauce thickens. Remove from the heat, add half of the cheddar, tarragon, onion granules, lemon juice and season to taste. The sauce won’t take more than 10 minutes to make.
How to make healthy fish pie with avocado
Once you’ve mashed the potatoes your pie is ready to assemble.
Place fish chunks in your oven dish, scatter over the chopped avocado and pour in the sauce (reserving 3 tablespoons). Then simply cover with a layer of mashed potatoes, drizzle the remaining sauce, scatter the rest of the cheese over the top and bake for 40 minutes!
Things to remember when making this fish pie recipe
Make sure you use avocados that are firm and not quite ripe.
It is also important to use a generous amount of seasoning in this recipe, as the main ingredients, i.e. fish, potatoes and avocado, are quite bland. Be generous with the pepper especially! I like to use white pepper in fish dishes but black pepper is fine too.
And then there is the white sauce, which should be sharp and peppery, so adjust the amount of mustard, lemon juice and pepper according to your preference.
What other herbs can I use
I used tarragon in this healthy fish pie recipe because I think it pairs extremely well with fish, but fresh parsley or dill will work well too (you could use both of these together).
More fish pie recipes
If you love avocado you may be able to purchase it at a cheaper price from now on (if you live in the UK). A pack of 8 ‘wonky’ avocados for only £1.50!
This link will explain it: http://news.sky.com/story/wonky-avocados-go-on-sale-as-global-prices-rise-10873477
Fish Pie with Avocado
- 5 medium potatoes approx. 750g
- 500 g skinless boneless fresh cod or haddock, chopped into large chunks
- 3 tablespoons fresh tarragon leaves only, finely chopped, or use 2/3 tbsp dried tarragon
- 2 medium avocados firm and not quite ripe, peeled, deseeded, cubed
- 50 g cheddar cheese grated
- 30 g butter
- 20 g flour
- 250 ml semi-skimmed milk
- 1 tablespoon Dijon mustard
- 2 tablespoons cream cheese
- 1/3 teaspoon onion granules
- 1 bay leaf
- Sea salt and plenty of white pepper
- A good squeeze of lemon juice
- Peel the potatoes and cut into quarters. Boil in salted water with the bay leaf. Drain well, add a splash of milk and mash until nice and smooth. Set aside.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the fish pieces in a medium oven dish, season with salt and white pepper and scatter the avocado cubes on top.
- While the potatoes are cooking prepare the SAUCE. In a medium saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add the milk, cream cheese, mustard, increase the heat and whisk until the mixture has thickened. Remove from the heat, season to taste, add the onion granules, tarragon, a good squeeze of the lemon juice, half the cheese and stir well to combine.
- Pour the sauce over the fish and avocado (reserving about 3 tablespoons). Cover with a layer of mashed potatoes, drizzle with the remaining sauce, sprinkle with the rest of the cheese and bake for 40 minutes. Serve immediately.
*Nutritional information is automatically generated and should be considered as an estimate.