I could potentially live on fish, so if like me your a fishy fan definitely give this one a go! Although this is a comfort and wholesome meal its very appropriate for this summer weather we are having, the flavours are quiet fresh and zingy and the cream sauce isn’t too heavy! I would highly recommend avoiding shop bought, packaged fish take the time to go to a fish mongers or if its a lovely sunny day take a trip out to Howth or Dun Laoighre and get some fish fresh off the boats, its worth it and nothing tastes as good!
Cooks in Minutes
- 800g fresh fish pie mix
- 1 large onion
- 200g soft cheese/or 200g fage greek yogurt with 30g grated parmesan
- 1 tbsp vegetable bouillon – I used DR.Coys brand
- 2 cloves of garlic
- 25g fresh dill
- 1 lemon
- 1 tsp dijon mustard
- 1 tsp dried parsley/10g fresh parsley chopped
- 4 Large/6 medium Parsnips
- 4 fresh thyme sprigs
- Salt pepper
- 1 tbsp coconut oil
- In a large flat bottom pan, heat with a little coconut oil and add the onion & garlic.
- Sweat the onion and garlic on medium heat for 3-4 minutes, careful not to burn.
- Add in the fresh dill and fish mix, stir continuously until the fish has cooked.
- Remove from heat and stir in the soft cheese, lemon juice, dijon, bouillon and parsley.
- Place in a oven proof baking dish and top with your roasted parsnip.
Preheat oven 190ºC
- Chop the parsnip into chunky fries, place on a baking tray, drizzle over the melted coconut oil, salt & pepper and place the thyme sprigs on top.
- Roast until soft and golden brown (45-50 minutes, tossing in between).
- Place in a food processor and blend for 30 seconds or smooth by hand using a potato masher.