Crème fraiche and pesto are a fast way to add a delicious sauciness to the fish.  Topped with ready-made mash, it’s so easy!

SERVES 4 – PREP 5 MINS – COOK 25 MINS

650g frozen mashed potato (we used Aunt Bessies)

200ml carton half fat crème fraiche

4tsp basil pesto

320g fish pie mix (salmon, haddock and pollack pieces)

200g frozen peas

 

 

 

 

 

1 Heat the oven to 200C, Gas 6.  Pierce the bag of mashed potato and microwave according to pack instructions.

2 Put 4tbsp crème fraiche in the base of a pie dish. Add the pesto and stir to combine.

3 Tip the fish and peas into the dish, season generously and gently stir to combine.

4 Put the mashed potato into a bowl and stir in the rest of the crème fraiche. Spoon the mashed potato on top of the fish; bake for 25 mins.

Per serving: 400 cals, 19g fat (9g saturated fat)  31g carbs

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