Seafood · ALWAYS FREE
Cod, pea & potato fish pie
Chunks of cod and peas bake in a parsley milk sauce under a rustic skin-on potato topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Cut skin-on potatoes into small even chunks, cover with plain water and simmer 18–25 minutes until tender. Drain, let steam escape 3 minutes, then mash by hand with about 3 ½ oz (100 g) milk, about 3 ⅓ tsp (15 g) butter and 2 g salt, retaining all skins and potato. Do not blend.
- Meanwhile soften onion in about 1 ⅜ tbsp (20 g) butter for 7–9 minutes. Stir in flour for 1 minute, then gradually whisk in about 14 oz (400 g) milk. Simmer 3–5 minutes, stirring, until the sauce thickly coats a spoon. Stir in remaining 2 g salt, pepper, parsley and frozen peas. Remove from heat.
- Check cod for bones and cut into approximately 1 1/2-inch (4 cm) pieces. Fold raw cod into the sauce and immediately transfer to an ungreased 8-inch (20 cm) square dish at least 2 1/2 inches (6 cm) deep. Spoon mash in small dollops over the filling and join gently without pushing fish out of place. Make shallow fork ridges.
- Bake 30–40 minutes until bubbling around the edges, lightly golden on top and the center reaches 165°F (74°C); fish pieces must be opaque and flake easily. Rest 10 minutes, then divide the entire pie into four portions. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F.
Estimated nutrition
Per serving · 1 of 4- Calories
- 449 kcal
- Protein
- 33.3 g
- Total carbohydrate
- 51 g
- Total fat
- 12.5 g
- Total sugars
- 11.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All fish, sauce, peas and mash divided by four. Contains fish, wheat and milk. No cheese topping, bread or side salad included. Cooking-water losses are not quantified.
View the ingredient calculations · Source 1Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
