Comfort food at it’s best – when you can indulge guilt-free! This deliciously creamy, fragrant fish pie topped with cheesy cauliflower mash is an absolute win when you fancy being super naughty (without actually being super naughty). Fish Keto Pie – You must try this recipes.
It’s one of those meals that even ketohusband can’t get wrong. In fact, it’s the one he chooses to make when he kindly decides to give me a break from kitchen duties. Well, if he doesn’t mind cooking this, even after a long day at work, it’s because of how easy it is to put it together.
For ease of prepping, use frozen cauliflower florets. If you prefer fresh cauliflower, by all means, do that for this dish. But if you’re like me, and you keep cauliflower florets in the freezer, life gets easier.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Fish Keto Pie, you can try similar recipes:
- Low Carb No-Bake Pumpkin Pie Cheesecake Jars
- No-Bake Chocolate Peanut Butter Pie
- Keto Pumpkin Pie Cupcakes Recipe
- Chicken Pie – Keto Recipe
- Keto Meat Pie
Fish Keto PieCourse: Main DishesCuisine: Ketogenic
This deliciously creamy, fragrant fish pie topped with cheesy cauliflower mash is an absolute win when you fancy being super naughty.
- For the filling
1 onion chopped
2 garlic cloves chopped
1 cup (250ml) dry white wine
1 cup (250ml) double/heavy cream
3 medium zucchini/courgettes grated
grated lemon zest from 1 unwaxed lemon
handful of fresh parsley and chives chopped
800 g hake and/or cod fillets
- For the cauliflower mash
1 very large or 2 smaller cauliflower heads
3 tbsp melted butter
1/2 cup (125ml) soured cream or cream cheese
1 cup (125g) grated cheddar
1 tbsp chopped chives
salt to taste
- Preheat oven to 200 Celsius/390 Fahrenheit
- Separate the cauliflower into florets and steam or boil until soft. Drain well!!!!!
- Add the softened butter, soured cream, cheddar, chives, some freshly grated nutmeg and salt and mash or whizz in a food processor until smooth.
- In a separate frying pan, fry the onions and garlic in olive oil until soft, around 3 minutes.
- Add the white wine and reduce by half.
- Add the courgettes, cream, lemon zest and herbs and simmer for 5 minutes.
- Season with salt.
- Put the fish fillets in a casserole dish and pour over the sauce.
- Spread the cauliflower mash on top and run a fork over the top to make lines.
- Bake for 40 minutes or until the top is browned.
- Sprinkle with some fresh parsley and serve.
- You can use a mix of white fish or even salmon and add prawns. All work well. Adding celery and fennel to the sauce taste good, too. Don’t miss out on the lemon zest. It really makes the recipe!! If you do not want to use wine, substitute with a good quality fish stock.
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