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Maltese Fish Pie with Ricotta

Maltese cuisine
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Maltese Fish Pie with Ricotta

  1. Other Fish Dishes

Prep: 30 min • Cook: 40 min. A traditional Maltese fish pie featuring flaky white fish, seasonal vegetables like peas and carrots, all bound in a béchamel sauce infused with lemon zest and a hint of nutmeg, topped with a creamy mashed potato crust. Includes a layer of creamy ricotta for extra richness, making for a hearty and flavorful family meal.

Preparation time
30 min
Cooking time
40 min
Total time
1 hr 10 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Fish Pie Filling

  • 21oz white fish fillets(such as cod, hake, or snapper, skinless and boneless)
  • 9oz ricotta cheese(full-fat)
  • 5oz peas(frozen, defrosted)
  • 2 pcs carrots(medium, diced)
  • 1 pc onion(medium, finely chopped)
  • 2 pcs garlic cloves(minced)
  • 1 tsp lemon zest(from one lemon)
  • 1/4 tsp nutmeg(ground)
  • 2 tbsp dill(fresh, chopped)
  • 1 tbsp olive oil
  • salt(to taste)
  • black pepper(to taste)

Béchamel Sauce

  • 2oz butter
  • 2oz all-purpose flour
  • 16 7/8 fl oz milk(warm)

Mashed Potato Topping

  • 2lb potatoes(floury variety, peeled and chopped)
  • 2oz butter
  • 3 3/8 fl oz milk(warm)
  • 1 pc egg yolk

Instructions

Prepare the Mashed Potato Topping

  1. Boil the chopped potatoes in salted water until very tender, about 15-20 minutes. Drain well.
  2. Mash the potatoes with butter, warm milk, and egg yolk until smooth and creamy. Season with salt and pepper. Set aside.

Prepare the Fish Filling

  1. Preheat oven to 180°C (350°F). Lightly grease a medium-sized ovenproof dish.
  2. Heat olive oil in a large pan over medium heat. Sauté chopped onion and diced carrots for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  3. Gently add the fish fillets to the pan and cook for 3-4 minutes per side, or until just cooked through and flaky. Break the fish into large flakes with a fork.
  4. Stir in the defrosted peas, lemon zest, ground nutmeg, and fresh dill. Season with salt and pepper. Gently fold in the ricotta cheese.

Make the Béchamel Sauce

  1. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  2. Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, for 2-3 minutes until the sauce coats the back of a spoon. Season with salt and pepper.

Assemble and Bake the Pie

  1. Pour the béchamel sauce over the fish and vegetable mixture in the pan and stir gently to combine.
  2. Transfer the fish mixture to the prepared ovenproof dish, spreading it evenly.
  3. Carefully spoon the mashed potato topping over the fish filling, spreading it to cover completely. Use a fork to create decorative ridges on top.
  4. Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for 5-10 minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650 kcal162.5 kcal2,600 kcal
Protein35 g8.8 g140 g
Fat38 g9.5 g152 g
Carbs45 g11.3 g180 g

Tips

  • For extra flavor, poach the fish in milk infused with bay leaf and peppercorns before flaking.
  • If the potatoes start browning too quickly, loosely cover the pie with foil.
  • Serve this hearty pie with a fresh green salad to balance the richness.

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