600g fish fillets (Cod / Haddock / Salmon)

2 cups full fat milk

1 onion, finely sliced

3 stalks parsley

1 bay leaf

50g butter plus extra for buttering the dish

3 tbsp flour

1 lemon, zested

Black Pepper

2 tbsp finely chopped parsley

1 lemon for squeezing

300g puff pastry

1 egg, lightly beaten



01. Preheat your oven to 200C. Lightly butter your pie dish and place a pie bird or ovenproof egg cup in the centre of your dish.

02. Add your milk and parsley stalks to a heavy base pan then add your black pepper, bay leaf and onion.

03. Place over a low heat and allow to come up to simmering point.

04. Remove from the heat and allow to infuse for about 5 minutes. After 5 minutes strain in to a jug and dicard the flavourings.

05. In another saucepan, melt your butter then add the flour and mix to create a roux. Place on a medium heat and cook until golden.

06. Pour over the infused milk and stir until shiny, thick and smooth.

07. Gently stir through the fish, parsley and lemon zest, season with salt and pepper and add to your pie dish.

08. On a lightly floured surface, roll out your puff pastry, 1 cm think. Lift and place over the top of the pie dish, cut away any excess and brush with your egg wash, pressing your edges together.

09. Make 3-4 slits in the top of the pastry to allow the steam to escape the pie whilst cooking.

10. Bake for about 30-35 minutes until your pastry is golden brown and your filling is bubbling. 

11. Plate up, tuck in and enjoy!