Low calorie fish and leek pie

60 minutes


  • 1 leek, cleaned, trimmed and very finely sliced
  • 125g of smoked haddock, filleted and skinned
  • 125g of cod fillet, skinned
  • 300ml of skimmed milk
  • 1 tsp cornflour
  • 1 lemon, zested then sliced thinly for decoration
  • 2 tbsp of breadcrumbs
  • sea salt
  • black pepper
  • mixed herbs, fresh - Karen recommends finely chopped lemon thyme and parsley


Preheat the oven to 200°C/gas mark 6
Place the sliced leeks in a large frying or sauté pan that has a lid and add 1 tablespoon of water. Simmer for 5 minutes with the lid on, or until the leeks are soft
Add the fish and the milk to the pan and simmer with the lid on for a further 5-8 minutes, or until the fish is opaque and is starting to flake. Drain, remove the fish and leeks and put them into an ovenproof dish
Mix the cornflour with a little water and add it to the hot milk cooking liquor. Heat it gently until the milk thickens and then season to taste with salt and pepper. Stir in the chopped fresh herbs of your choice
Pour the milk sauce over the fish and leeks. Mix the grated lemon zest with the breadcrumbs and scatter them evenly over the top of the pie filling
Arrange the lemon slices over the top and scatter over some more herbs, leaving some for garnish. Bake for 20-25 minutes, until the topping is golden brown and the filling is bubbling hot
Serve with steamed curly kale and a lemon wedge for a low-calorie and comforting meal