Set oven grill to 220ºC. Heat a frypan over medium-high heat with 1 tbsp oil. Slice leek and dice carrot. Cut broccoli into small florets. Add to pan as you go. Cover and cook for 5 minutes until softened.
2. Simmer the sauce
Add 2 tbsp flour, 2 tsp mustard, 2 tsp tarragon and crumble in 1/2 stock cube. Stir to combine. Stir through 2 cups water. Cover and simmer for 5 minutes until thickened. Season with salt and pepper.
3. Add the fish
Cut fish into bite size pieces and stir through sauce. Cover and cook for 5 minutes. Take off heat and transfer to oven dish.
4. Make the crust & bake
Use a vegetable peeler to thinly peel sweet potato into ribbons. Toss with 1/2 tbsp oil and layer evenly over pie. Place pie in oven for 3-5 minutes until crust is golden and crispy.
5. Toss the salad
Slice orange. Toss together with olives and baby leaves. Dress with olive oil.
6. Finish and plate
Serve fish pie with side of salad at the table.
Rinse fish to remove any leftover scales.
You will need roughly 200g sweet potato. If you have a larger sweet potato you can save the remaining for recipe 3.
No fish option - white fish fillets are replaced with chicken thigh fillets. Dice fillets and add to pan along with the vegetables in step 1.
Leek, 1/2 *
White fish fillets, 2 packets
Sweet potato, 1
Green olives, 1/2 jar *
Baby leaves and beetroot, 1 bag (180g)
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1/2), flour (of choice), dijon mustard, dried tarragon