Ingredients:

• 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

Instructions:

• 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.