Quick fish pie – Yum !
1 tablespoon olive oil
1 leek, trimmed, sliced
1 garlic clove, crushed
2 1/2 tablespoons plain flour
375ml (1 1/2 cups) Massel chicken style liquid stock
125ml (1/2 cup) white wine
600g white fish fillets, cut into 2-3cm pieces
450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower)
1 tablespoon chopped fresh dill
8 sheets filo pastry
65g (1/3 cup) finely grated parmesan
Lemon halves, to serve
Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.
Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill.
Working with 1 sheet of filo at a time, spray with oil and sprinkle with some parmesan. Scrunch and place on top of fish filling. Spray with oil. Bake for 10-15 minutes or until light golden and crisp.
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