Leek and Broccoli Fish Pie


200g sourdough breadcrumbs, we used Wild Wheat

2 tbsp tarragon leaves, chopped

150g unsalted butter, melted

Salt and pepper

2 leeks, white part only – thinly sliced

2 garlic cloves, crushed

300g broccoli, cut into small florets

800g firm white fish, cut into 3cm cubes

1 tbsp plain flour

250g sour cream

2 tbsp dijon mustard

125ml water


Preheat oven to 200C.

Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine.

Place on a large oven tray and cook for 10 minutes until golden.

Heat the remaining butter in a large oven-proof pan over high heat.

Add the leek, garlic and broccoli and cook, covered, for 5 minutes or until softened.

Place the fish, flour, salt and pepper in a large bowl and gently toss to coat.

Add the fish mixture, remaining tarragon, sour cream, mustard and water to the pan and stir to combine.

Top with the breadcrumbs and cook in the oven for a further 10 minutes until golden brown and cooked through.


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