Leek, Dill & Lemon Snapper Pie

  • cooking time
    45 m
  • calories per serve
    341 cal
  • serves
    8
60 g
margarine
1
leek, white part only, sliced thinly
1
clove garlic, crushed
1/4 cup (65g)
plain flour
2 cups (500mL)
salt-reduced chicken, vegetable or fish stock
Juice and finely grated zest of 1 lemon
2 tbsp
finely chopped dill
300 mL
CARNATION Lite Cooking Cream
1 kg
snapper fillets, cut into 8cm pieces
6 sheets
filo pastry
oil spray
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
227 g
1429
28.7
18.5
7
14.3
2.5
481
1
50
Average Quantity
per:
100 g
516
10.4
6.7
2.5
5.1
0.9
174
0.4
18

Method

  1. Preheat oven to 200°C/180°C fan forced. In a large deep frying pan, melt the margarine over low to medium heat; add leek and garlic; cook, stirring, for 6 to 8 minutes or until tender. Add flour; cook for 2 minutes; remove from heat. Slowly add stock, stirring constantly. Return to heat, stirring, until mixture comes to the boil.

  2. Reduce heat, add lemon zest, dill and Lite Cooking Cream. Stir until combined; remove from heat.  Gently stir in lemon juice and snapper. Pour mixture into a 2L (8-cup) capacity ovenproof dish.

  3. Gently scrunch each filo sheet. Arrange over pie; spray lightly with cooking oil spray. Bake 35 minutes, or until top is golden and snapper is cooked through. Serve Pie with mashed sweet potato and steamed green beans.

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