Friday 6 December 2019

Homemade Boston Scrod

This is my version of a great low-cost fish pie made with the freshest and best catch of the day, plus a topping of breadcrumbs to make the dish really tasty. Serves six.


6 potatoes, cut into large chunks

450g/1lb cod fillet, skinned and boned (or other fish)

225g/8oz large prawns, peeled and cooked

50g/2oz butter

4 spring onions, roughly chopped

Grated zest of 2 lemons

2 dsps fresh parsley, coarsely chopped

150ml/?pt single cream

Juice of 1 lemon

450g/1lb fresh spinach, steamed until just wilted

1 dsp olive oil

175g/6oz breadcrumbs (brown or white)

110g/4oz Parmesan cheese shavings

Lemon wedges, to serve


Pre-heat the oven to 190 C/Gas Mark 5. Grease a large ovenproof dish or pie dish.

Steam the potatoes for 12 minutes. Cut the fish into large chunks and place in the dish. Add the prawns.

Melt half of the butter in a pan. Add the spring onions, half the lemon zest, the parsley and cream. Cook gently without boiling for one to two minutes. Add the steamed potatoes and lemon juice, then remove from the heat and mix well.

Top the fish with the spinach, then pour the potato mixture over the top.

Melt the remaining butter with the olive oil. Add the breadcrumbs and toss or stir lightly around so they absorb the oil and butter. Add the remainder of the lemon zest and two-thirds of the Parmesan shavings, then mix gently. Scatter the breadcrumbs mixture over the top of the pie. Sprinkle the remaining Parmesan cheese over the top and bake for approximately 20 minutes, until crisp and golden.

Serve piping hot with the lemon wedges.

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