Moroccan-style fish pie
A warmly spiced filling and crispy filo top keep things light and simple in this one-pan riff on a classic.
Serves 4 • Prep 10 mins • Cook 25 mins
2tbsp olive oil, plus extra for brushing1 fennel bulb, finely chopped1 large onion, finely chopped1 large red pepper, sliced2 garlic cloves, crushed4cm piece ginger root, grated2tsp each: ground cumin, ground coriander, Moroccan spice mix1tbsp each: sun-dried tomato puree, harissa paste400g tin cherry tomatoes450g skinless firm fish fillets (salmon, cod etc), cut into bite-sized chunks250g frozen peeled raw prawnsZest and juice 1 lemonHandful pitted olives, halvedSmall bunch coriander, chopped4-5 sheets filo pastry2tsp nigella or sesame seeds (optional) 1 Heat the oil in an ovenproof pan. Fry the fennel, onion, pepper, garlic and ginger for 5 mins, stirring until softened.
2 Stir…
