Fish Pie
(Jamaican baked fish and eggs)
Fish pie is a traditional English dish of creamy baked fish and eggs, often topped with a layer of mashed potatoes. The basic recipe was adopted and revised by Jamaicans, who gave it the tropical twist of coconut and the fiery punch of hot pepper sauce.
4 to 6 servings
- Firm white fish filets -- 1 pound
- Eggs -- 2-3
- Coconut milk -- 1/2 cup
- Lime juice -- 1 tablespoon
- Pickapeppa or other bottled hot sauce -- 2 teaspoons
- Worcestershire sauce -- 1 teaspoon
- Garlic, minced -- 2-3 cloves
- Thyme -- 1 teaspoon
- Salt and pepper -- to taste
- Breadcrumbs -- 1 cup
Method
- Preheat oven to 350°F. Poach the fish in a little salted water until just cooked through. Remove, cool, and flake into small chunks.
- In a large bowl, beat the eggs, coconut milk, lime juice, hot sauce, Worcestershire, garlic, thyme, salt and pepper. Stir in the flaked fish and breadcrumbs and pour into a greased cake pan or oven-proof skillet.
- Bake in the preheated oven for 30-45 minutes until set and browned on top.
Variations
- Any firm white fish works well in this dish. Snapper is a good choice. Add some chopped, poached shrimp if you like.
- Add some minced onion or 1 tablespoon of capers of you like.
