- 350g Sea bass
- 225ml Milk
- 125g Puff Pastry (shop bought ready to roll)
- 40g Onion (finely diced)
- 30g Butter
- 30g Plain Flour (plus an extra dusting of flour for rolling pastry)
- 1x tsp Chopped Fresh Parsley
- 0.5x tsp Mustard
- 10ml Splash of Double Cream
- 15ml Beaten Egg
- Pinch of Salt and Pepper
- Place the fish in a shallow baking dish and preheat the oven to 160°c
- Heat the milk in a small pan and then pour over the fish. Then place in the oven for 10 minutes.
- In a saucepan melt the butter and cook of the onion for 3-4 minutes without colour.
- Stir the flour into the butter and onion to form a roux. Cook the roux for a few minutes stirring continuously.
- Remove the fish and drain the milk through a sieve. Add the milk to the cooked roux gradually and whisk to form a smooth sauce. (you may need to add a splash more milk if a lot has evaporated during the cooking of the fish)
- Add the mustard and season with salt and pepper to taste.
- Finish the sauce with a splash of cream and stir in the fresh parsley.
- Place the cooked fish carefully into a pie dish, keeping the chunks whole.
- Pour over the sauce and keep back any that’s left over to serve with the finished dish.
- Roll out the puff pastry to just a little bigger than your dish.
- Wet the edges of the pie dish with a little water.
- Cover the pie dish with pastry and roughly crimp the edges. Brush with beaten egg and pierce the centre to allow steam to escape. (If you have a pie funnel place this under the pastry with its spout sticking through)
- Bake in a preheated oven 180°c for 15-20 minutes or until the pastry has puffed up and turned golden brown.
- Serve with some seasonal vegetables and fluffy mashed potato on the side.