Filo Fish Pie
Filo Fish Pie



  • 100g butter
  • 1 chopped onion
  • 1 chopped fennel bulb
  • 1 chopped garlic clove
  • 1 tbsp tomato purée
  • 200ml dry white wine
  • 400g tin of chopped tomatoes
  • 150ml double cream
  • 300g sea bass, cut into bite size pieces
  • 250g halibut, cut into bite size pieces
  • 200g prawns
  • Small pack of parsley, chopped
  • 2 tbsp chopped tarragon
  • 6 30x25cm filo sheets
  • Heat 25g of butter in a saucepan, and sweat down the fennel and onion for 10 mins. Cook the garlic for 1 min more, then stir in the tomato purée and white wine, and simmer to reduce by half. Tip in the chopped tomatoes, cook for 15 mins, then remove from the heat and stir in the cream, fish, prawns, and herbs. Season well.
  • Spoon the lot into a baking dish, and heat the oven to 180C. Brush the filo sheets with melted butter, then gently scrunch the pastry and lie on top of the fish mixture, covering it completely. Bake for 25 mins, until the pastry is golden and crisp, and serve.
45 mins
6 serving

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