Caribbean Fish Pie

Name: Caribbean Fish Pie
Yield: Serves 4–5
Cuisine: Americas
Ingredients: 600 g (1 lb 5 oz) skinned white fish fillets, such as haddock, cod or coley; leaves from a large bunch of fresh coriander, chopped (optional); about 1½ limes, juiced; 50 g (1¾ oz) block creamed coconut, roughly chopped; 55 g (2 oz) butter; salt and pepper; 1 sprig of thyme; 1 × quantity Caribbean Mash; 250 g (9 oz) young leaf spinach, washed; 600 ml (1 pint) milk; 2 tbsp plain flour

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Kids love this for the luscious coconut and sweet potato mash on top. The colours are great, with the green spinach and coriander, flakes of white fish and orange topping. You could also use prepared saltfish (see The Caribbean Kitchen) or a mixture of saltfish and ordinary fillets.

Ingredients

600 ml (1 pint) milk
1 sprig of thyme

Americas
Dinner
Pescatarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Warm the milk and thyme in a saucepan large enough to hold the fish until it reaches boiling point. Remove from the heat and leave to one side to infuse for about 30 minutes.
Put the fish in the infused milk.