I’ve been toying with the idea of writing a cookbook. A compilation of my favourite recipes from the blog. I’m pretty confident I’d be able to get rid of a couple of copies. Mum would probably buy one (or ten), Cork Daddy could palm off a few to his workmates maybe and if my grandma knew how to use a computer (or owned a computer for that matter) I’m sure she’d jump online to place an order.
It brings me to thinking whether or not Jamie Oliver’s parents still buy his cookbooks once they’re released? He’s made so many I would of thought they’d lost count by now. I love his unique style and approachable way in which he writes; using words like “gnarly, lover-ly, wicked and banging” he’s just so good. In the method for his fish pie in the 5 Ingredient cookbook, he tells one to tear the last layer of filo pastry in a “nutty fashion”. A nutty fashion? What a legend.
Given to me on my birthday last year, I’ve made loads of recipes out the ‘5 Ingredient cookbook’ to date; the salmon with chorizo being a firm favourite. There are so many good recipes out there to draw inspo from, I reckon the hardest thing about cooking is often just trying to decide what to cook.
Thanks to my sister-in-law Amy for putting me on to this dish. Beyond simple, packed with flavour and teamed up with a fresh green salad it makes for a lovely midweek meal (or to quote the master himself, a “lover-ly” midweek meal). I’ve made a couple of tweaks, using an extra sheet of pastry, fewer spring onions and a different type of fish. Don’t be scared off by the filo either. I know it’s a bit fiddly, but you really don’t have to be a pastry chef to do this meal justice.
So keep the cookbooks coming Jamie. Cork Daddy would be stuck for present ideas should you ever decide to put down your pen. And even if your oldies don’t have any room left on their bookshelf, there’s always room on ours.
Giving you my take on Jamie’s crazy simple fish pie…
jamie’s crazy simple fish pie (serves 4)
400 grams of skinless firm white fish fillets, such as hoki, dori, snapper, barramundi, haddock or cod*
1 x bunch of spring onions, trimmed, cleaned and roughly chopped
250 grams of baby spinach
150 grams of grated cheddar cheese
5 x sheets of filo pastry
A dash of olive oil
Freshly cracked pepper
- Preheat the oven to 200℃.
- In a large mixing bowl, add the fish fillets and cover with boiling water from the kettle. Leave the fish to soak.
- Clean and trim the spring onions, discarding the ends and ensuring that there’s no hidden dirt.
- Add a splash of olive oil to an oven proof fry pan and sautè the spring onions until softened.
- Add the baby spinach leaves, stirring, until wilted down.
- Add 100ml of water from the soaking fish to the spinach.
- Now strain the fish (discarding the rest of the water) and flake the fish in to small chunks with your hands, arranging the fish over the spinach.
- Sprinkle most of the cheese over the top and season with a good amount of freshly cracked pepper.
- Layer the filo pastry over the top, tucking it in around the sides and leaving the last layer all scrunched up like.
- Sprinkle the rest of the cheese over the top and drizzle with a touch of olive oil before baking in the hot oven for 20 minutes or until nicely golden on top and piping hot.
Serve with a fresh green salad.
- *Having frozen fish fillets in the freezer makes this dish an easy one to whip up midweek. I used hoki fillets.
- If you don’t have a fry pan with an oven proof handle, you can make this in a pie dish instead.
If you make this fish pie, please leave your comments below. xx