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Main course · Caribbean

Bajan Fish and Sweet Potato Pie

55 min Serves 4 ~371 kcal/serving ~£8.80 (£2.20/serving) Gluten-freeKid-friendlyPescatarian

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Ingredients

  • 500 g white fish fillets (such as pollock)
  • 600 g sweet potato, peeled and cubed
  • 1 onion
  • 400 g chopped tomatoes
  • 100 g mature cheddar, grated
  • 2 spring onions

Nutrition (per serving)

Calories
371 kcal
Protein
33.5 g
Carbohydrate
31.8 g
of which sugars
13.5 g
Fat
10.2 g
of which saturates
5.8 g
Fibre
6.3 g
Salt
0.97 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 190C (170C fan, gas 5). Boil the sweet potato for 15 minutes until tender, then drain and mash.

  2. 2

    Fry the sliced onion in a little oil for 5 minutes, then add the chopped tomatoes and simmer for 8 minutes.

  3. 3

    Cut the fish into chunks and stir into the sauce with the sliced spring onions, cooking for 3-4 minutes.

  4. 4

    Spoon the fish mixture into a baking dish, top with the mashed sweet potato and scatter over the grated cheddar.

  5. 5

    Bake for 20-25 minutes until the fish is cooked through and the top is golden.

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