Main Meals

Smoked Cod & Corn Pot Pies

The Weekly | July 26, 2016

Prep 15
Cook 35 mins
Serves 4

500g smoked cod
2 cups milk
1 bay leaf
4 black peppercorns, lightly crushed
2 tsps oil

1 small onion, chopped
1 garlic clove, crushed
535g can sweet corn, potato and parsley soup
310g can corn kernels, drained
1 tbsp lemon juice
1 tsp grated lemon zest
½ cup cheddar cheese, grated
50g baby spinach leaves
4 sheets filo pastry
20 melted butter
Salad to serve

1 Preheat oven to hot, 200°C. Lightly grease 4 x 1 cup ramekins. In a medium saucepan, combine cod, milk, bay leaf and black peppercorns. Simmer, uncovered, for 10 mins. Remove fish and flake with a fork. Set aside.
2 Heat oil in a medium saucepan on high. Sauté onion and garlic for 2-3 mins, until tender. Mix in soup, corn kernels, lemon juice and lemon zest. Season to taste.
3 Gently stir fish through. Stir over low heat for 3-4 mins, until simmering. Mix in cheddar cheese and baby spinach leaves. Spoon mixture into prepared ramekins.
4 Brush 4 sheets filo pastry with melted butter; scrunch up and place over fish. Bake 10-15 mins and serve with salad.

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