French Fish Pie Recipe

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serves: 4
Prep: 15 min
Cooking: 40 min

Taken from One Pot Wonders by Lyndsay Bareham (Michael Joseph; £18.99)


  • 1kg trimmed leeks
  • 40g butter
  • salt and freshly ground black pepper
  • 4 fillets of skinned haddock loin
  • 150ml dry white wine
  • 300ml full-fat crème fraîche
  • 50g fine white breadcrumbs without crust
  • 2–3 tablespoons finely grated Parmesan


  • Halve the leeks lengthways, hold the pieces together and finely slice them into half-moons. Soak them in cold water to loosen any grit, then drain. Heat the oven to 200˚C/gas mark 6. Melt the butter in an ovenproof pan to fit the fish fillets snugly, stir in the leeks, season with salt and freshly ground black pepper, cover and cook for 5-10 minutes until they are soft

  • Add the wine and simmer briskly until the leeks are juicy but not wet. Pat the fish dry and lay it over the leeks. Spread the crème fraîche over the top to cover the fish, then dredge with the breadcrumbs mixed with the Parmesan. Bake for 30 minutes or until the crust is crisp and golden and the fish cooked through

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(129 ratings)
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