Low Calorie Fish Pie

'Adapted from a recipe by Janet Burns Booth'

Ingredients:

1 leek, finely sliced

125g smoked haddock, filleted and skinless

125g cod or haddock fillet, skinless

1 small tuna steak, cut into small pieces

300mls skimmed milk

1 teaspoon cornflour

Grated zest of 1 lemon, and then the lemon sliced for topping

2 tablespoons breadcrumbs

Sea salt and freshly ground black pepper

Thyme and Parsley, finely chopped

Method:

Pre-heat the oven to 200C/400F/Gas 6

Place the sliced leeks in a large pan and add 1 tablespoon water

Simmer for 5 minutes with the lid on, or until the leeks are soft

Add the smoked haddock, cod and the milk to the pan and simmer with the lid on for 5 minutes before adding the tuna

Cook for another couple of minutes

Drain and remove the fish and leeks and put them into an oven proof dish

Mix the cornflour with a little water and add it to the hot milk from the pan

Heat it gently until the milk thickens and then season to taste with salt and pepper and half of the chopped fresh herbs

Pour the milk sauce over the fish and leeks

Mix the grated lemon zest with the breadcrumbs, and then scatter them evenly over the top of the pie filling

Add the remaining chopped herbs

Bake for 20 to 25 minutes, until the topping is golden brown and the filling is bubbling hot