A family fish supper with a low-carb bread crumb topping. Piscine perfection!
For the ultimate low-carb fish pie, you've gotta steer clear of mash and pastry. Delicious though they are; they are both laden with carbs—fat and calories too.
Here, we've developed an incredible alternative topping, packed with flavour, fibre and texture, using our Southern Style Crumb and a handful of oatmeal.
The recipe is simple enough and can be scaled up to feed as many as you want; we've gone for a four portion serving.
If you like fish pies, then you've got to try this one - trust us - ours is completely delicious and perfectly healthy to boot.
For the topping
60g (just under half a bag) of
Lo-DoughSouthern Style Coating
- A handful of oats
- 20g of parmesan, finely grated
For the pie
- 1 salmon fillet
- 1 smoked haddock fillet
- 100g king prawns
- 80g baby spinach
- 50g frozen peas
- 250ml half fat creme fraiche
- 100ml semi skimmed milk
What you'll need
This diet-friendly recipe is possible with:
- Gently poach the salmon and haddock in the the milk over a low heat. Take the fish out and flake when cool, removing any skin/bones. Retain the milk.
- Add the creme fraiche, the peas and half the spinach to the milk and incorporate until the spinach is wilted. Season.
- Arrange the prawns and the flaked fish in a suitably sized baking dish and cover with the sauce. Add a layer of spinach with what you have remaining, then add the topping ingredients and spray with low-cal oil. Bake in a hot oven (200C) for 20 minutes or until golden brown and bubbling.
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