Snapper Pie

(Serves 6)

White sauce:

100g butter

6 tbsp flour

4 cups milk

1 tsp salt

white pepper

ground nutmeg

250g light sour cream

1/3 cup lemon juice

  1. Melt butter and add flour, stir for a few minutes to cook the flour.
  2. Gradually add milk, stirring constantly, until the sauce is smooth and thick.  Simmer 2-3 minutes.
  3. Season with salt, pepper and nutmeg.
  4. Mix in sour cream and lemon juice.

(This can be made in advance and stored in the fridge with fish added.)

Caper crumb:

1 cup fresh breadcrumbs

¼ cup melted butter or oil (I used olive oil)

2 tbsp chopped capers

finely grated zest of 1 lemon

salt and freshly ground pepper

  1. Blitz all ingredients together to make a fine crumb.

Cut up the fish  (800g – 1kg per 6 people) I used snapper but any firm white fleshed fish works just as well.

Mix into the white sauce and pour into a greased dish.

Sprinkle the crumb over the top.

Bake in a moderate oven for about 30 – 40 minutes until the crumb is golden and the sauce is bubbling.