Spring Fish Pie

1. 1

   Heat oven to 425F Tip the spinach into a colander sitting in the sink and tip the potatoes into a saucepan.

2. 2

   Bring a kettle full of water to the boil and pour enough over the potatoes to cover and slowly pour the rest over the spinach to wilt it.

3. 3

   Bring the potatoes to the boil and cook for 8-10 mins until tender, then drain and roughly mash.

4. 4

   Leave the spinach to cool, then squeeze out excess water with your hands.

5. 5

   Scatter the spinach over the bottom of 2 individual or 1 small ovenproof dish leaving two gaps for the eggs.

6. 6

   Crack the eggs into the gaps, then season with salt and pepper.

7. 7

   Distribute the fish over the spinach and eggs.

8. 8

   Spread over the creme fraiche and drizzle with the lemon juice.

9. 9

   Loosely spoon over the potatoes, drizzle over the olive oil, then bake for 20-25 mins until the top is crispy and golden and the sauce is bubbling at the sides.

10. 10

    Leave to stand for a few mins, then serve straight from the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.