I love fish as do my family and I know that this is a recipe which always satisfies and leaves me with clean plates no matter when I cook it.  It simple homecooked recipe made with quality ingredients to fill each mouthful with great flavours, so give it a go.

For my family Cod and Parsley Pies you are going to need:

3 medium onions, 40g butter, 1 1/2 tblsp plain flour (or gluten free flour to suit you), 284ml double cream, 1kg cod fillet (you can ask the fish monger to fillet and bone your fish for you or even to recommend a alternative to cod too for you to try, so do ask them as they are very knowledgable), 25g fresh flat leaf parsley and 1 pack of frozen ready to roll puff pastry and egg for glazing. 

( I don’t know of many chefs these days who do not use frozen pastries, so if you haven’t time to make it don’t be afraid to use frozen pastry, but do check the labels if you have allergies. Also why not make pastry and freeze it I always keep some handy incase unexpected guests turn up, it invaluable to turn out a quick main or even dessert. So do try to make some items in advance and store in the freezer, to make life easier for you!)

You will also need 4 deep overproof dishes or pots with a 480ml capacity for this recipe. These Emile Henry set of dishes are not only great colours to serve your great recipes in but their functional to as Ceramic is by far the best material for successful cooking and baking ! Only ceramic is able to diffuse the heat slowly and evenly, to create perfectly browned gratins, tasty lasagna and succulent cakes. However do not use these on the hob.

To cook my cod and parsley pies first preheat your oven to 200 f / gas 6 / fan oven 180 C. Peel your onions and chop them roughly and soften them in a frying pan with the butter over a gentle heat. When tender and pale gold add the flour and cook briefly before stiring in the cream. Cut the fish in the large finger thick pieces and add to the onions. Roughly chop your parsley and stir in along with seasoning of salt and ground black pepper to your taste.  Now roll out the pastry on a lightly floured surface and using your pie dishes or pots as templates cut out 4 large pie dish shapes just larger than the actual pie dish shape itself. Divide your fish pie filling between your pie dishes and press a pastry lid gently over the top. Cut 2 small holes in the top and brush with beaten egg before baking in the oven for 30 minutes until golden and risen.  I like to serve my fish pies in the dish with seasonal vegetables or just with a slice of homemade bread, delicious!!

Love fish take a look at my other blogs spring into homemade fishcakes, savour the flavour of homecooked fast food on friday nights and Meditarrean Cod just for some ideas there are alot more blogs with great fish recipes too just for you.