Need another idea for including fish in your diet...SPICY FISH PIE is a great way to do that!!

Making this Spicy Fish Pie was a combined effort with my 12 year old twin girls who had a lot of fun helping me make this, especially the piping of the potato on top of the dish. Don't let the 'spicy' in the recipe's name put you off either, because the spice comes from the taco mix so it's not too hot for the kids. My children loved this and as you can see from the photo you can be creative as you like with how you decorate it with the potato....this is how we did it, but feel free to come up with your own Mashed Potato Icing creation!!

                                                             SPICY FISH PIE


1 Kg firm White Fish Fillets
1/4 cup Water
50g Margarine
1 onion, chopped
2 cloves Garlic, crushed
1 large Red Capsicum, finely chopped
1/3 cup Plain Flour
2 cups reduced-fat Milk
2 T Lemon Juice
2 x 35g pkts Taco Seasoning Mix
2 T chopped fresh Parsley
1 cup grated low-fat Tasty Cheese
extra chopped fresh Parsley and Parsley Sprig to garnish


TOPPING:-


6 medium Potatoes (1.2kg)
1/3 cup Sour Cream


1. Place fish in a shallow, ovenproof dish(10-cup capacity), add water, 
   cover with foil.


2. Cook in a moderate oven, 180 degrees celsius for about 30 minutes, or
   until just tender, drain. Flake with a fork.


3. Heat margarine in a pan, add onion, garlic and capsicum; cook until
   onion is soft. Sprinkle in flour, stir over heat for 1 minute. Add milk,
   stir until mixture boils and thickens. Add juice, seasoning mix, parsley
   and cheese and fish. Pour into dish.


4. TOPPING:- Boil, steam or microwave potatoes until tender; drain. Mash
    well with sour cream.


5. Spoon Topping into a piping bag fitted with large fluted tube. Pipe over
    fish mixture in dish.


6. Cook in moderate oven, 180 degrees celsius, for about 30 minutes, or
    until lightly browned and hot.


7. Serve garnished with extra parsley.


COOKING HINTS FROM VON:-


* Make sure you check that your packets of taco mix are the 35g each 
   required...mine were actually 50g each so I didn't need to use it all.