This uses our luxury fish pie mix that includes pieces of skinless white fish, skinless smoked haddock and skinless salmon fillet. The pie is topped with a sweet potato crust.

Preparation: 30 minutes

Cooking: 20 minutes

Serves: 1


  • Pie mix - 200gm (order from us via code 08MIXPL00E3R | PIE MIX: LUXURY: SALMON & SMOKED HADDOCK OR COD -S&B (910GM NETT PACK) - Frozen
  • Sweet potato mash - 150gm
  • Free range eggs - 1
  • Baby spinach - 40gm
  • White wine sauce - 100gm
  • Chopped parsley - 1gm
  • Chopped dill - 1gm


Full ingredients

Plus Icon

1. Wilt the baby spinach in a dry hot pan. Boil the egg for 7 minutes, cool and peel, then cut into quarters. Mix white wine sauce with the chopped dill and parsley. Season.

2. Place diced raw fish in desired dish, add wilted spinach, quartered egg, and cover with white wine sauce.

3. Pipe sweet potato mash on the fish. Place in a hot oven at 180°C. Bake for 30-40 minutes until golden brown.

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

You may also be interested in...

Fresh Halibut species



Halibut are flat fish, commonly farmed in the North East Atlantic, and are in their prime September to May.


What's In Season

Seasonality Chart

Many factors influence the seasonality of fish and seafood. Our Seasonal guide to fish availability shows the full list of species available each month and acts as a guide in order to assist with your menu planning.

Glitne halibut dish


Butter Poached Glitne Halibut

GLITNE love their smaller sized halibut. They commonly use it for high profile events and fine dining experiences with talented seafood chefs .