Paleo Classic Fish Pie
Discover a wholesome twist on tradition with this Paleo Classic Fish Pie—a comforting, dairy-free, and grain-free dish that's perfect for anyone embracing clean eating. Packed with tender chunks of cod and salmon, a medley of sautéed vegetables, and a velvety coconut milk-based sauce brimming with fresh dill and parsley, this recipe offers a vibrant burst of flavor. Topped with a creamy cauliflower mash instead of traditional potatoes, it delivers a light yet indulgent finish that fits seamlessly into paleo lifestyles. Ready in just under 90 minutes and serving six, this gluten-free fish pie is an exquisite centerpiece for weeknight dinners or special gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Skinless cod fillets
- 300 grams Skinless salmon fillets
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Leeks, finely chopped
- 1 medium Zucchini, diced
- 3 Garlic cloves, minced
- 400 milliliters Coconut milk
- 2 tablespoons Tapioca flour
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 large head Cauliflower
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
Instructions
Preheat your oven to 200°C (400°F).
Cut the cauliflower into florets and steam or boil until tender, about 10 minutes. Drain and set aside to cool slightly.
In a large oven-proof sauté pan, heat the coconut oil over medium heat. Add the onions, carrots, leeks, and zucchini, and sauté for about 5 minutes until softened. Add garlic and cook for an additional minute.
Add the coconut milk, then sprinkle in the tapioca flour, stirring continuously to thicken the mixture. Stir in the Dijon mustard, lemon juice, dill, parsley, salt, pepper, and nutmeg.
Cut the cod and salmon into bite-sized pieces. Add the fish to the pan with the coconut milk mixture, ensuring it is well mixed and evenly distributed.
Pour the fish mixture into a large baking dish.
In the meantime, mash the cooked cauliflower in a food processor or by hand until smooth. Season with a pinch of salt and spread it evenly over the fish mixture in the baking dish.
Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden and the sauce is bubbling.
Remove from the oven and let cool for a few minutes before serving warm.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 66.6 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 64.5 mcg | 322% | |
| Calcium | 549 mg | 42% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 7601 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
